Another Southern Christmas favorite is Jam Cake. I know my grandmother used pear preserves in her Jam Cake recipe but unfortunately I do not have her recipe in my collection. In my search I did not find any Jam Cake recipes that used pear preserves. This recipe is the closest I have found. Thanks to Judy for both the recipes and the picture.
Old Fashioned Southern Jam Cake
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 cup vegetable oil
1 cup buttermilk
1 cup raisins
1 cup Smucker's seedless blackberry jam
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1/2 teaspoon salt
1 teaspoon vanilla
1 cup finely chopped pecans
3 eggs
Preheat oven to 350 degrees and spray or flour 2 (9 inch) round baking pans. Put all ingredients into a large bowl except pecans and mix well on low. Increase speed to high until sugar is completely dissolved. Fold in pecans and pour into pans. Bake 40 minutes or until cake pulls away from side of pans. Remove cake from pans and add caramel icing.
Caramel Frosting
2 1/4 cups brown sugar
1 1/2 sticks butter or margarine
2 teaspoon vanilla
3 tablespoon white corn syrup
4 1/2 tablespoon milk
2 1/4 cups confectioners sugar
Melt all ingredients except confectioners sugar on top of stove. Remove from heat and add sugar. Stir or cool until it has a glazed look and is of spreading consistency. Spread on cake. It is now time to enjoy some Southern Hospitality! ~ Chef Wilkinson ~
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 cup vegetable oil
1 cup buttermilk
1 cup raisins
1 cup Smucker's seedless blackberry jam
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1/2 teaspoon salt
1 teaspoon vanilla
1 cup finely chopped pecans
3 eggs
Preheat oven to 350 degrees and spray or flour 2 (9 inch) round baking pans. Put all ingredients into a large bowl except pecans and mix well on low. Increase speed to high until sugar is completely dissolved. Fold in pecans and pour into pans. Bake 40 minutes or until cake pulls away from side of pans. Remove cake from pans and add caramel icing.
Caramel Frosting
2 1/4 cups brown sugar
1 1/2 sticks butter or margarine
2 teaspoon vanilla
3 tablespoon white corn syrup
4 1/2 tablespoon milk
2 1/4 cups confectioners sugar
Melt all ingredients except confectioners sugar on top of stove. Remove from heat and add sugar. Stir or cool until it has a glazed look and is of spreading consistency. Spread on cake. It is now time to enjoy some Southern Hospitality! ~ Chef Wilkinson ~
