The Jam Cake Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The origins of jam cake lie deep in Appalachia where store-bought sugar was once scarce. Cakes were often sweetened with homemade jams, filled with wild berries and mountain fruits to deliver a rich, dense cake with a depth of flavor sugar alone couldn't
Ingredients
- 1 1/2 cups sugar
- 1 cup butter, softened
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 2 tablespoons unsweetened cocoa
- 2 teaspoons pumpkin pie spice
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 1/2 cups seedless blackberry jam
- 1 tablespoon vanilla extract
- 1 1/2 cups finely chopped toasted pecans
- 1 cup peeled and grated Granny Smith apple (about 1 large)
- Shortening
Instructions
- Prepare Cake Layers: Preheat oven to 350 °. Beat first 2 ingredients at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and next 2 ingredients. Stir together buttermilk and baking soda in a 2-cup glass measuring cup. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- Stir jam until smooth. Add jam and vanilla to butter mixture, and beat at low speed just until blended. Stir in toasted pecans and grated apple. Spoon batter into 4 greased (with shortening) and floured 9-inch round shiny cake pans (about 2 1/2 cups batter in each pan).
- Bake at 350 ° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
- Prepare Frosting: Beat cream cheese and 1/4 cup softened butter at medium speed with an electric mixer until creamy. Add dulce de leche, 1 can at a time, beating until blended after each addition. Gradually add 2 Tbsp. whipping cream, 1 Tbsp. at a time, and beat at medium speed. Add up to 2 Tbsp. additional cream, 1 Tbsp. at a time, and beat until frosting is desired spreading consistency. Spread frosting between each layer and on top and sides of cake.
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