Sunday, July 20, 2008

Tennessee Jam Cake


Looking for a different type of cake to make, I found this recipe. I've never had cake with jam in it. It reminds me of those fancy cakes with the fruit filling, like at a wedding. To me, cake paired with fruit in any form is a no-brainer; it's going to be good! What also makes this cake different is the spice added to the cake. After reading through the recipe, I felt it needed something more so I added cinnamon. It really made this cake something special. The icing is a caramel type that hardens some once it's on the cake. It balances the jam and cinnamon cake perfectly. Just be sure to make the icing last, after the cake has cooled and is ready to frost. I learned that lesson the hard way!

Tennessee Jam Cake

1 package (18. 25 oz) white cake mix, moist or regular only, no pudding
1 cup buttermilk
1/3 cup applesauce, cinnamon or regular
1/3 cup vegetable oil
3 large eggs
1 Tablespoon ground cinnamon
1 cup good quality berry jam

Frosting:
1 stick butter (8 Tablespoons)
1 cup light brown sugar
1/4 cup milk
2 cups confectioners' sugar, sifted

Spray two 8 or 9 inch round pans with cooking spray. Sprinkle with flour and shake off excess. Set aside.

Preheat oven to 350 degrees.

Mix cake mix, buttermilk, applesauce, oil, eggs and cinnamon in a large mixing bowl. Beat with a mixer on low for 1 minute, scraping sides down. Increase speed to medium and beat for 2 more minutes. Divide batter evenly between the two prepared pans. Place in oven and bake for 25 to 30 minutes or until center springs back to touch. Remove from oven and set to cool for 5 minutes. Scrape butter knife around sides of cakes and gently remove cakes and place on wire racks to cool completely.

Once cakes are cool, prepare frosting. Place brown sugar and butter into a medium saucepan and heat on medium, stirring constantly. Once combined, add milk and bring to boil. Remove from heat and let cool slightly. Place confectioners' sugar into a large bowl and pour brown sugar mixture over it. Beat on low speed until smooth and creamy, about 2 minutes.

Place one cake layer on serving platter. Spread top with icing then jam. Add second layer and spread icing over top and sides. Work quickly as icing sets up fast. If icing sets too fast, heat on low until softer (you can add a very small amount of milk) and stir.

I found this jar of preserves in the gourmet section of a local grocery store, Giant Eagle. If you can find something simular for your cake, it really tastes wonderful!


"The jelly - the jam and the marmalade, And the cherry-and quince-"preserves" she made! And the sweet-sour pickles of peach and pear, With cinnamon in 'em, and all things rare! - And the more we ate was the more to spare, Out to old Aunt Mary's! Ah!"
-James Whitcomb Riley

4 comments:

queen of everything said...

i love almond cake with apricot filling. and lemon with raspberry filling

sweetflutterbys3 said...

Oh, that sounds really good, especially the lemon with raspberry. I'll have to look that recipe up. Yum!

Donald said...

This recipe originally comes from "The Cake Doctor," but it is supposed to be made with spice cake mix.
For a true Tennessee cake, only blackberry jam is used.

sweetflutterbys3 said...

Thanks Donald. I actually got the recipe off the internet. I didn't know that about the jam. Good info.

I typically dislike using a mix in my cakes. I really like from scratch better! But if I'm forced.... :)