Thursday, December 12, 2013

Jam Cake

My in-laws gave me 4 jars of homemade jam a few weeks before Thanksgiving!  The hubby and I don't eat jam too often so I was stumped on what to do with it.  Then an epiphany--make jam cake as a dessert for Thanksgiving!

{Jam Cake made with apple butter}

{Two apple butters and one blackberry preserves}

{Creaming butter and sugar then adding eggs}

{Yes this looks like it separated, but it'll work--promise!}

{Add nuts and raisins}

{This batter makes a bunt cake and at least 8 cupcakes!  Side by side comparison of the blackberry cake batter to the apple}

{An outtake--I was seriously impatient to make my second cake so I only waited 15 minutes....  It was delicious anyway!}

Jam Cake

Makes 1 bunt cake and 12 cupcakes (it's a large amount of batter!)

1 cup butter, room temperature
2 cups sugar
8 eggs, room temperature
2 cups jam, blackberry or apple are best
3 1/2 cups all purpose flour
2 teaspoons baking soda
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup buttermilk
1 cup walnuts, chopped (optional but recommended)
1 cup raisins (optional but recommended)
  1. Preheat oven to 350.
  2. Cream butter and sugar with a mixer until very light and fluffy, about 3-5 minutes.
  3. Add eggs one at a time, blending well in between.
  4. Add jam to batter when all the eggs are incorporate and mix until combined, about 2 minutes.
  5. Meanwhile, whisk all the dry ingredients together in a separate bowl.
  6. Add 1/3 of flour mixture and incorporate it in followed by 1/2 cup of buttermilk, repeat ending with flour mixture. 
  7. Mix until just combined!
  8. Fold nuts and raisins into the batter.
  9. Grease a bunt pan and line cupcake pan.
  10. Pour batter until almost full in the bunt pan and cupcake pan.
  11. Bake cake for 50-60 minutes or until a toothpick inserted comes out clean.  Cupcakes will take 15-20 minutes or until a toothpick inserted comes out clean.
  12. Cool before trying to get out of the pan (major mistake I made--patience is a virtue!).
  13. Serve. 
My co-workers and I are still eating the cupcakes for breakfast (hey--it's made with jam which is completely acceptable breakfast food), and they are as delicious, if not more so, as when I first made them.  They are really good with peanut butter!

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