Best 4 Southern Black Raspberry Jam Cake Recipes
**Indulge in Southern Hospitality with Black Raspberry Jam Cake: A Culinary Journey of Sweetness and Nostalgia**
In the realm of Southern cuisine, the black raspberry jam cake stands as a testament to the region's rich culinary heritage. This delectable treat, often gracing tables at family gatherings and church suppers, embodies the essence of comfort and nostalgia. Its moist, tender crumb, complemented by a luscious black raspberry jam filling and a delicate streusel topping, creates a symphony of flavors that delights the senses. Join us on a culinary journey as we explore the secrets behind this Southern classic and present a collection of mouthwatering recipes that capture its essence. From classic variations to unique twists, these recipes offer a glimpse into the diverse culinary traditions of the American South.
BLACK RASPBERRY JAM CAKE
Make and share this Black Raspberry Jam Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cream butter, sugar and egg yolks in bowl until light and fluffy. Add mixture of soda and buttermilk, mix well. Add flour and spices, mix well.
- Stir in raisins, cherries, walnuts, dates and jam.
- Fold in stiffly beaten egg whites and vanilla gently into batter.
- Spoon into a greased and floured tube pan.
- Bake at 350* for 1 hour and 20 minutes or cake tests done.
- Cool on wire rack in pan for 15 minutes.
- Loosen sides, turn out onto cake plate.
Nutrition Facts : Calories 756.4, Fat 36.8, SaturatedFat 12.6, Cholesterol 114.4, Sodium 336, Carbohydrate 99.5, Fiber 5.8, Sugar 61, Protein 13.6
OLD-FASHIONED JAM CAKE
I remember my Aunt Murna telling me she made this cake often when she was a young girl. Through the years, she made improvements to it, and her cake become a real family favorite. It has been a popular staple at our reunions.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 702 calories, Fat 30g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 353mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 6g protein.
RASPBERRY JAM CAKE
I tried to duplicate a birthday cake I tasted at a party, I came pretty dang close! This is an easy and elegant cake. Now I make it for the holiday dessert buffet. It's so beautiful.
Provided by Vseward Chef-V
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Grease and flour 2 (9-inch) round cake pans.
- Prepare Cake mix according to package directions using 1 cup water, 1/4 cup oil, 3 eggs and 1 pkg (4-serving size) Jell-o French Vanilla Flavor Instant Pudding & Pie Filling.
- Place one baked layer on plate.
- Spread 1/3 cup seedless raspberry jam to within 1 inch of edge.
- Top with second layer.
- Spread 1 can Creamy Supreme Vanilla Frosting over sides of cake, bringing frosting just over top edge.
- Top with 1/2 cup seedless raspberry jam; spread evenly.
- Garnish with fresh raspberries.
Nutrition Facts : Calories 708.5, Fat 25, SaturatedFat 4.4, Cholesterol 79.3, Sodium 625.7, Carbohydrate 115.7, Fiber 0.9, Sugar 90.9, Protein 5.4
SOUTHERN BLACK RASPBERRY JAM CAKE
Steps:
- Position rack in lower third of oven. Preheat oven to 350 degrees. Generously grease a 10-cup fluted tube pan or kugelhopf mold and dust it with sugar. Toast the nuts in a flat open pan for about 15-20 minutes, shaking the pan often. Strain the jam to remove all seeds, forcing through a coarse sieve. Mix dry ingredients with 1/3 cup ground pecans. Cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating until very light. Mix in 3/4 cup jam, then bourbon and orange peel. Blend in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in 1 cup walnuts. Pour 1/3 of batter into prepared pan. Dot with 1/4 cup jam. Add another third of the batter and again dot with 1/4 cup jam. Top with remaining batter. Insert small knife 2/3 of the way into the pan and swirl through the batter. Bake until cake is springy to touch and begins to pull away from the sides of the pan--about 55 minutes. Cool in pan on rack about 20 minutes. Invert onto rack, remove pan and cool completely. (Can be prepared 1 day ahead). Dust generously with powdered sugar. Serve with whipped cream.
Tips:
- To make sure your cake is moist and fluffy, use buttermilk and vegetable oil in the batter.
- For a rich, flavorful jam, use fresh black raspberries. If you don't have access to fresh berries, you can use frozen or canned berries instead.
- Be careful not to overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- If you don't have cream cheese on hand, you can use whipped cream or sour cream instead.
Conclusion:
This Southern black raspberry jam cake is a delicious and easy-to-make dessert. The moist and fluffy cake is complemented perfectly by the tangy-sweet black raspberry jam. This cake is sure to be a hit at your next potluck or gathering.
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