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ISO: ISO Jam Cake recipe...was in old Cuisine magazine...
- Thread starter pat-in-to
- Start date
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Pat, I don't have the Cuisine recipe, but I found this online...
I'm not sure if this is what you're looking for, but here's a Southern jam cake recipe.
Kentucky Jam Cake
From Diana Rattray,Your Guide to Southern U.S. Cuisine.
INGREDIENTS:
1 cup raisins
1 can crushed pineapple (8 ounces), undrained
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup shortening
1/2 cup butter
1 cup sugar
5 large eggs
1 cup seedless blackberry jam
2/3 cup buttermilk
1 cup chopped pecans
confectioners' sugar
PREPARATION:
Combine raisins and crushed pineapple in a small bowl; refrigerate and let soak for several hours or overnight.
Preheat oven to 350°. Grease and flour a 13x9x2-inch baking pan. Into a bowl, sift flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl with an electric hand-held mixer. Gradually beat in sugar; beat until fluffy. Add eggs one at a time, beating well after each addition; blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture, ending with dry ingredients. Blend in pineapple, raisins and chopped pecans.
Pour batter into prepared 13x9x2-inch pan. Bake jam cake at 350° for 55 to 60 minutes, until cake tests done. Dust Kentucky jam cake with confectioners' sugar and cut in squares.
www.southernfood.about.com
I'm not sure if this is what you're looking for, but here's a Southern jam cake recipe.
Kentucky Jam Cake
From Diana Rattray,Your Guide to Southern U.S. Cuisine.
INGREDIENTS:
1 cup raisins
1 can crushed pineapple (8 ounces), undrained
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup shortening
1/2 cup butter
1 cup sugar
5 large eggs
1 cup seedless blackberry jam
2/3 cup buttermilk
1 cup chopped pecans
confectioners' sugar
PREPARATION:
Combine raisins and crushed pineapple in a small bowl; refrigerate and let soak for several hours or overnight.
Preheat oven to 350°. Grease and flour a 13x9x2-inch baking pan. Into a bowl, sift flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl with an electric hand-held mixer. Gradually beat in sugar; beat until fluffy. Add eggs one at a time, beating well after each addition; blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture, ending with dry ingredients. Blend in pineapple, raisins and chopped pecans.
Pour batter into prepared 13x9x2-inch pan. Bake jam cake at 350° for 55 to 60 minutes, until cake tests done. Dust Kentucky jam cake with confectioners' sugar and cut in squares.
www.southernfood.about.com
Here's a British jam cake...
VICTORIA SANDWICH CAKE
This popular type of cake is made with a creamed mixture based on equal amounts of flour, sugar and fat. The fat enables it to keep moist longer than the fatless or 'true' sponge.
Ingredients:
Butter - 175g (6 oz), softened
Caster sugar - 175g (6 oz)
Eggs - 3
Self raising flour - 175g (6 oz), sifted
Jam - 3 tbsp
Icing sugar - sifted, optional, or caster sugar
Directions:
Prepare two 18cm (7 inch) sandwich tins. Cream the butter and sugar together until very pale in colour, light in texture and fluffy. Beat in the eggs, one at a time, adding 1 tablespoon of the flour with each one. Gently fold in the remaining flour with a metal spoon.
Transfer to prepared tins and smooth the tops with a knife. Bake at 180 0C / 350 0F / Gas 4 for 25-30 minutes or until well-risen, golden brown and firm. Leave in the tins for 2-3 minutes. Turn out on to a wire cooling rack. Leave until cold. When cold sandwich together with jam. Dust the cake with icing sugar.
VARIATION:
Jam and Cream Sandwich
Follow the recipe and method for Victoria Sandwich. When the cakes are cold, sandwich together with 3 tablespoons of jam and 4 tablespoons of double cream, whipped until thick. Dust with icing sugar.
Serves 8
From www.greatbritishkitchen.co.uk
VICTORIA SANDWICH CAKE
This popular type of cake is made with a creamed mixture based on equal amounts of flour, sugar and fat. The fat enables it to keep moist longer than the fatless or 'true' sponge.
Ingredients:
Butter - 175g (6 oz), softened
Caster sugar - 175g (6 oz)
Eggs - 3
Self raising flour - 175g (6 oz), sifted
Jam - 3 tbsp
Icing sugar - sifted, optional, or caster sugar
Directions:
Prepare two 18cm (7 inch) sandwich tins. Cream the butter and sugar together until very pale in colour, light in texture and fluffy. Beat in the eggs, one at a time, adding 1 tablespoon of the flour with each one. Gently fold in the remaining flour with a metal spoon.
Transfer to prepared tins and smooth the tops with a knife. Bake at 180 0C / 350 0F / Gas 4 for 25-30 minutes or until well-risen, golden brown and firm. Leave in the tins for 2-3 minutes. Turn out on to a wire cooling rack. Leave until cold. When cold sandwich together with jam. Dust the cake with icing sugar.
VARIATION:
Jam and Cream Sandwich
Follow the recipe and method for Victoria Sandwich. When the cakes are cold, sandwich together with 3 tablespoons of jam and 4 tablespoons of double cream, whipped until thick. Dust with icing sugar.
Serves 8
From www.greatbritishkitchen.co.uk