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Blackberry jam cake with caramel icing

Blackberry jam cake with caramel icing





Valid till 2017/5/25



Social Sharing Share. Share “Blackberry Jam Cake with Walnuts and Caramel Icing” on Facebook; Share “Blackberry Jam Cake with Walnuts and Caramel Icing” on. A Kentucky jam cake with blackberry jam, raisins or dates, spices, and a caramel or cream cheese frosting. A delicious spice cake with jam, from Kentucky. Paula Deen bakes up this blackberry-jam spice cake adorned with a drizzle of caramel icing.
Working in batches, sift powdered sugar into mixture, beating until smooth after each addition. While the concept of a sponge cake is simple eggs, butter, sugar, and flourthe result is a very impressive dessert. Kitchen Crew The markets are bursting with blueberries these days! It was OK but nothing really exciting. Wed, Oct 26,
Social Sharing Share. Share “Blackberry Jam Cake with Walnuts and Caramel Icing” on Facebook; Share “Blackberry Jam Cake with Walnuts and Caramel Icing” on. A Kentucky jam cake with blackberry jam, raisins or dates, spices, and a caramel or cream cheese frosting. A delicious spice cake with jam, from Kentucky. Paula Deen bakes up this blackberry-jam spice cake adorned with a drizzle of caramel icing.

blackberry jam cake with caramel icing

blackberry jam cake with caramel icing

blackberry jam cake with caramel icing

blackberry jam cake with caramel icing

blackberry jam cake with caramel icing

blackberry jam cake with caramel icing

blackberry jam cake with caramel icing

blackberry jam cake with caramel icing

Win free with icing blackberry jam cake caramel temporada

Ought to just buy a Duncan Hines spice cake mix and a canned frosting. And here I thought the icing was going to be the challenging part of this. Frost the top and sides with the icing. It was totally dominated by the spices. I used 3 tsp.

Sign in with Facebook. Please click here if you are not redirected within a few seconds. Blackberry Jam Cake with Caramel Icing. Directions In a large bowl with an electric mixer, cream together the butter and sugar until the mixture is light and fluffy.

Add the eggs and combine well. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt. In another bowl, combine the buttermilk and baking soda. Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture.

Beat well after each addition. In a bowl, toss together the raisins, pecans, and 1 tablespoon flour. Stir the mixture into the batter with the jam, stirring until well combined.

Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. In a saucepan, combine the brown sugar, evaporated milk, and butter. Everyone was happy, nonetheless.

I’ll bake this cake again. Oh, it’s perfectly fine to use seeded blackberry jam–the seeds weren’t even detectible. I used chopped dates instead of raisins, because I love the velvety texture of dates, and I thought that was called for in this recipe.

Two 9″ cake pans? The batter alone filled the two pans, but I baked them anyway. Took 70 minutes instead of 40, and now I get to clean my oven. And here I thought the icing was going to be the challenging part of this.

It reminds me of the applesauce spice cake my mother used to make. The blackberry jam does keep it from being too sweet. I found the carmel icing to be a little tricky. I worked quickly to get it spread, but it still got too stiff to make it smooth and pretty.

Not a delicate cake – more substantial. I’ve made this cake with and without the nuts and raisins, and I prefer it without. It’s like a pound cake with icing. I’ve also stopped before icing it–it’s great as a standalone pound cake.

A little goes a long way. I find it too heavy to serve as a layer cake, though. I always bake it in a loaf pan, even if I serve it iced. I used 3 tsp. Penzey’s Baking Spice instead of cloves and allspice.

Otherwise I followed the directions and it turned out perfectly. Nuts and raisins in cake aren’t really my thing, but I wanted to make something to accompany the chocolate cake for a work function.

I had to come to the web site to print of recipe copies for some of the fans, so I thought I’d leave a review while here. I followed the recipe exactly and it turned out terribly.

A terrible disappointment, after all of the time and money for the ingredients. I dont know what went wrong. For the price and effort expended, though I’m not sure that I’ll make it again. A word about the icing, though: I had to make half of an extra batch just to finish the cake.

I made this cake for my mother’s birthday and it was a success! The icing took a little long but it was great. It is a keeper! This is as close to my greatgrandmothers recipe as you can get.

My family and friends love it. I’ve just finished baking these cakes and haven’t started on the icing yet. It appears the cake turned out alright despite the baking soda not dissolving in the buttermilk.

If I make this again, I will definitely throw in the baking soda with the dry ingredients flour and spices so I won’t have to worry about whether enough soda actually made it into the batter.

Jam caramel icing cake with blackberry corta

The batter alone filled the two pans, but I baked them anyway. Took 70 minutes instead of 40, and now I get to clean my oven. And here I thought the icing was going to be the challenging part of this.

It reminds me of the applesauce spice cake my mother used to make. The blackberry jam does keep it from being too sweet. I found the carmel icing to be a little tricky. I worked quickly to get it spread, but it still got too stiff to make it smooth and pretty.

Not a delicate cake – more substantial. I’ve made this cake with and without the nuts and raisins, and I prefer it without. It’s like a pound cake with icing.

I’ve also stopped before icing it–it’s great as a standalone pound cake. A little goes a long way. I find it too heavy to serve as a layer cake, though.

I always bake it in a loaf pan, even if I serve it iced. I used 3 tsp. Penzey’s Baking Spice instead of cloves and allspice. Otherwise I followed the directions and it turned out perfectly.

Nuts and raisins in cake aren’t really my thing, but I wanted to make something to accompany the chocolate cake for a work function. I had to come to the web site to print of recipe copies for some of the fans, so I thought I’d leave a review while here.

I followed the recipe exactly and it turned out terribly. A terrible disappointment, after all of the time and money for the ingredients. I dont know what went wrong.

For the price and effort expended, though I’m not sure that I’ll make it again. A word about the icing, though: I had to make half of an extra batch just to finish the cake.

I made this cake for my mother’s birthday and it was a success! The icing took a little long but it was great. It is a keeper! This is as close to my greatgrandmothers recipe as you can get.

My family and friends love it. I’ve just finished baking these cakes and haven’t started on the icing yet. It appears the cake turned out alright despite the baking soda not dissolving in the buttermilk.

If I make this again, I will definitely throw in the baking soda with the dry ingredients flour and spices so I won’t have to worry about whether enough soda actually made it into the batter.

This was my first attempt at making a cake which did not come out of a box. Worked quite well and was quite good. I beleive that it was a bit heavy on the cloves for my taste and next time I would cut it back by a third.

I made this cake as the centrepiece of a ‘cake and champagne’ party for my mother’s 80th birthday. Compliments flowed — the best of which were from those who said “I usually don’t like cake, but this is delicious.

Made this last night. There was so much batter, I used 3 cake pans, not 2. I recommend leaving out the strong spices – cardomon, cloves. They overpower this cake. My recipe calls for three cups of white sugar.

Over medium heat, cook untl it reaches soft ball stage. This is much much better. E-mail me if you want the whole recipe. I found this cake was way too much work for nothing special.

I agree with some of the other reviewers. There was way too much icing, and if you use it all, the cake is too rich to eat. My family left blobs of icing on their plates. Also, the icing must set up A LOT or it will cause your cake to slip away.

The cardamom in the recipe was too much spice, and the blackberry jam added no special flavor. Icing should come with warning to ice cake in 5 seconds and get the thing back into the fridge or it will go slip sliding away.

Also, enough goo to ice two cakes. It was totally dominated by the spices. Ought to just buy a Duncan Hines spice cake mix and a canned frosting. In response to an earlier comment, the icing did seem strange at first but was excellent once on the cake.

I agree the recipe did make way too much icing. I disagree with the comment on the icing. I thought it was delicious, even when eaten by itself. I made this cake for a football tailgate and it was very well received.

The icing on this cake is strange tasting when first made, but tastes very good when the cake is assembled. Be sure to let the icing set up to a very thick consistency before icing or the layers will slide.

This is a cake that is very easy to make and will taste much better on the second or third day after making. Yield Makes 8 to 10 servings. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.

Sift first 6 ingredients into medium bowl.

Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes.

Cool cakes in pans 10 minutes. Run knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely. Combine brown sugar, evaporated milk, butter, molasses and salt in heavy medium saucepan.

Whisk over medium-low heat until blended and smooth. Transfer mixture to large bowl. Cool to lukewarm, whisking occasionally, about 15 minutes. Working in batches, sift powdered sugar into mixture, beating until smooth after each addition.

Beat in vanilla extract. Cover and refrigerate icing until firm enough to spread, about 30 minutes. Place 1 cake layer, flat side up, on serving platter. Top with second cake layer, flat side down.

Spread remaining icing over top and sides of cake. Can be prepared 1 day ahead. Cover cake and refrigerate. Let cake stand at room temperature 2 hours before serving. To make the filling: Gently toss the berries with the preserves in a small bowl.

Arrange the coated berries in a single layer on the cake layer. Cover with the second cake layer, top-side up. Place the cake on a wire rack set over a baking sheet. To make the icing: Do not make the icing until the cake is assembled.

Bring the brown sugar, cream, butter and corn syrup to a boil in a medium saucepan over medium heat, whisking almost constantly. Reduce the heat to medium-low. Let the mixture cook at a low boil, without stirring, for 2 minutes use a timer.

Place the bowl in a larger bowl of iced water and stir just until the icing cools a bit and thickens slightly but is still pourable, about 30 seconds. Using a rubber spatula, immediately scrape and pour the warm icing over the top of the cake.

Using an offset spatula, smooth the icing over the cake top, coaxing the excess icing down the sides and letting it drip randomly. Let the icing set. Enjoy side desserts cakes elegant impressive medium berries blackberry herbs cloves allspice butter sugar buttermilk jam caramel fruity berry herby sweet creamy jammy bake save Add tags comma separated to categorize your bookmark.

Save Feel free to use any of the below tags. Click one to add it. How to make it Stir together flour, salt and spices. Cream butter and sugar together well then add in the sifted flour mix and blend well.

Stir the soda into the buttermilk and add into the mixture and stir again. Add eggs one at a time mixing well after each then add the jam and mix in thoroughly.

Bake in three greased and floured cake pans for 30 minutes. When cool frost in between layers and sides and top of cake.

With blackberry icing cake jam caramel quien

Add to a folder optional. Took 70 minutes instead of 40, and now I get to clean my oven. Place the 2nd layer on top of the first, dome side up; spread the remaining jam on the top of the 2nd layer. If you are looking for a more flavorful and substantial cake than the ordinary, try this one. Bake for minutes or until a tester comes out clean. Everyday Cooking recipes. In response to an earlier comment, the icing did seem strange at first but was excellent once on the cake.

Grease a 9xinch baking dish. I used 3 tsp. I must get this cookbook! Nice light, chocolate flavor to the cake and moist.

Also, you couldn’t taste the blackberry jam at all. Then mix the nuts and raisins into final mixture blending only enough so that they are equally distributed in the batter. Beat in eggs 1 at a time.

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Version jam icing blackberry cake with caramel free download

I agree the recipe did make way too much icing. Position rack in center of oven. Invert a cake plate over the pan, and invert the two together. Cover and refrigerate icing until firm enough to spread, about 30 minutes. See…

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