The winning recipe for jam cake

August 04, 2004

Here is Martha Carmickle's recipe for her grand champion jam cake:

Jam Cake

1 cup shortening

1 cup sugar

4 whole eggs

2 cups blackberry jam

3 cups flour

1/2 teaspoon salt

1 1/2 teaspoons soda

1 1/2 teaspoons nutmeg


1 1/2 teaspoons cloves

1 1/2 teaspoons cinnamon

1 cup buttermilk

1 cup raisins

1 cup chopped nuts (black walnuts, or pecans)

Cream shortening and sugar. Add eggs, one at a time, then jam.

Sift together the dry ingredients.

Add alternately buttermilk and dry ingredients. Dust raisins and nuts with flour and add to mixture.

Bake in a greased and floured tube pan at 300 degrees for 1 1/2 to 2 hours.

Caramel Icing

1/2 cup margarine

1 cup brown sugar (firmly packed)

1/4 cup milk

2 cups powdered sugar

Melt 1/2 cup margarine in sauce pan on low heat. Stir in 1 cup firmly packed brown sugar and 1 pinch of salt. Bring to a boil over medium heat.

Boil hard for 2 minutes, stirring constantly. Remove from heat; stir 1/4 cup of milk into sauce pan. Return pan to heat and bring to full boil.

Remove from heat; cool to lukewarm. Stir in 1 cup of powdered sugar at a time, and beat until smooth. If icing is too thick, add additional milk to thin.

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