Can this recipe be made with other flavors of jam?

Yes you can use pretty much any flavor jam, but blackberry is the traditional Kentucky ingredient.

Does Jam Cake need to be refrigerated?

Yes, I recommend refrigerating this Jam Cake, to ensure freshness and maintaint its texture.

What to do if the Caramel Frosting is too thin or runny?

If your frosting is runny, then add more powdered sugar. The key is to add the powdered sugar around 1/4 cup at a time, until you achieve the right consistency - not runny but also not lumpy or too thick to spread.

What makes Caramel Frosting grainy?

Caramel Frosting can become grainy for a few reasons: 1. Not dissolving all the sugar. Undissolved sugar crystals can result in a grainy texture. 2. Stirring too quickly. When heating the butter and sugar, fast stirring can also cause crystallization. 3. Humidity. Moisture in the air can cause the sugar to absorb moisture and become grainy. In humid conditions, it may be more challenging to achieve a perfectly smooth caramel frosting.

How can you prevent Caramel Frosting from being grainy?

Here are my tips on how to keep your frosting from becoming grainy: 1. Heat the butter and sugar over low heat, stirring slowly and constantly . Stirring too quickly can cause crystallization (graininess). 2. Make sure the sugar is completely dissolved before adding the milk . Partially dissolved sugar can also make the frosting grainy.

Why is my Jam Cake dry?

There are a few possible reasons why your jam cake may be dry: 1. Overbaking . Baking the cake for too long, or at too high a temperature, can lead to dryness. Follow the recommended baking time and temperature specified in the recipe. Every oven is different, so it's important to check for doneness using a toothpick inserted into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. 2. Incorrect ingredient measurements. Baking is a precise science, and even small variations in ingredient quantities can affect the final texture. If you accidentally added too much flour or not enough liquid, it can result in a dry cake. 3. Lack of moisture. Jam cakes typically rely on the moisture from the jam to keep them moist. If the jam used is not sufficiently moist, or if you used too little jam, it can contribute to dryness. 4. Overmixing. Overmixing the batter can lead to the development of gluten, resulting in a dense and dry cake. Mix the ingredients just until combined.

Jam Cake with Caramel Frosting - A Well Seasoned Kitchen

Ingredients

Scale

Jam Cake:

1 1/2 cups all purpose flour, preferably unbleached
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon table salt
1 tablespoon unsweetened cocoa powder
1 cup granulated sugar
1/2 cup salted butter, softened
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup blackberry jam – see Note
1/2 cup buttermilk
1/2 cup raisins
1/2 cup toasted chopped pecans (optional)

Caramel Frosting:

1/2 cup butter
1 cup light brown sugar
1/2 cup whole milk
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar

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Instructions

Jam Cake:

Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans. Line bottom of pans with parchment paper.
In a medium bowl, sift together the flour, baking soda, allspice, cinnamon, nutmeg, cloves, salt and cocoa powder. Set aside.
With an electric mixer, cream the sugar, butter and vanilla until light and fluffy. With the mixer running, add the eggs one at a time, beating well and scraping the bowl after each addition. Blend in jam.
Add half of the dry ingredient mixture, then half the buttermilk. Repeat and mix just until blended.
Stop the mixer and fold in raisins and pecans.
Pour batter into prepared pans and bake for about 25 to 30 minutes or until a tester inserted into the center of the pan comes out clean. Cool for 10 to 15 minutes in pans placed on a wire rack to cool.
Run a knife around the edge of the pan; place wire rack over the top and invert to remove cake from pan. Repeat with second cake layer. Leave on wire rack to cool completely.

Caramel Frosting:

In a medium saucepan, melt the butter over low heat. Stir in the brown sugar and cook, slowly stirring, for 2 minutes or until the sugar dissolves.
Whisk in the milk and bring to a slow boil, slowly stirring constantly.
Take off heat and stir in vanilla.
Stir or whisk in powdered sugar, 1/4 cup at a time, until the right consistency is reached – thick enough to frost the cake but not lumpy.
Let cool to room temperature before frosting the cake.

Assembly:

If the cakes have domed on the top, cut the top of the dome off so each section of the cake is fairly flat.
Place one cake layer on the serving platter you plan to use. (Note: If you place pieces of wax paper around the edge of the serving platter and then put the cake on top, the paper will catch any frosting that drips when you frost the cake. You can then gently pull them out after you are done. This way, the serving platter stays clean.)
Spread some of the frosting on the top of the base layer, about 1/4-inch thick.
Take the second cake layer and place it upside down on top of the frosting (this way the smoothest side, which is the bottom during baking, is the top of your cake).
Frost the top and sides with remaining frosting.

Notes

Note on jam: you can use any flavor jam, but blackberry is the traditional Kentucky ingredient.

Doubling the recipe: use three 9-inch cake pans.

High altitude: no adjustments are needed up to 7500 feet. Over 7500 feet, reduce baking soda to 1/4 teaspoon.

Make ahead: Cake layers can be prepared up to 2 days ahead, cooled, well wrapped and refrigerated. Bring to room temperature before frosting. Can also be frozen for up to 2 months. Frost the day of serving.

Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
Category: desserts, cakes
Method: Bake
Cuisine: Southern