Kim Thomas of New Albanys Three - Jam Christmas Jam Cake Combine in small bowl: 1 cup buttermilk, as fat as you can find (Dont get the low fat, com on-this cake is a labor of love; do it right…) 2 tsp baking soda Let rise. Cream together: 3 sticks of butter (ROOM TEMP) 2 Cups WHITE sugar Add 6 eggs (ROOM TEMP), beaten, and cream together well. SHIFT Together: 4 cups all purpose flour 2 tsp allspice 2 tsp cinnamon 2 tsp ground cloves 1 tsp nutmeg Pinch of salt Add alternately with buttermilk to creamed mixture; incorporate gently; dont beat it in like a heathen! THEN ADD: 16 oz blackberry jam 8 oz cherry jam 8 oz fig jam 2 tsp Vanilla (NOTE: This is called a Jam cake, not a preserves cake; use jam; much better) Dust 1 cup raisins and 1 cup of broken, toasted walnuts in ½ cup flour, and add to batter. RESERVE 2 ½ CUPS OF BATTER FOR ICING. Pour rest into (4) 8 inch layer cake pans that have been greased and floured (JOY works great for this). Bake in 300 degree oven until toothpick comes out clean; about 1- 1 ½ hours. ICING: 2 ½ cups cake batter 2 ¼ cups sugar 1 cup evaporated milk (save remaining milk) 3 tsp butter Cook until thick; stirring constantly to keep from sticking to pan, and spread between layers and top and sides of cake. If icing is runny, add powdered sugar to desired thickness. Likewise, if icing is too thick, add reserve evaporated milk until desired consistency. Garnish with whole walnuts if desired.
Posted on: Sat, 15 Nov 2014 04:49:02 +0000
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