Day: June 25, 2019

Granny Rose’s Southern Jam Cake

I have adapted this recipe from one that mystery fan and blogger/reviewer Kathy Boone Reel kindly provided, courtesy of her mother. Adele makes the cake, and then Robbie makes a sheet version for a lunch special.

Ingredients

• 1 stick butter
• 1 cup sugar
• 2 eggs
• 2 teaspoons cocoa
• 2 teaspoons cinnamon
• 1 teaspoon cloves
• 1 teaspoon nutmeg
• 1 teaspoon baking soda
• 1½ cups flour
• ½ cup buttermilk
• 1 cup seedless blackberry jam

Directions

Preheat oven to 350 degrees F. Butter and flour a 9” x 13” pan or two 9” cake pans.

Cream butter and sugar, and then beat in eggs. Mix cocoa, spices, and baking soda into the flour.

Alternately add the flour mixture and the buttermilk to the dry ingredients in three portions, mixing well after each addition. Fold in the preserves. Bake at 350 degrees for half an hour or until a toothpick inserted in the middle comes out clean. Cool and frost with Caramel Frosting, next page. Makes two layers, or one sheet cake.

Caramel Frosting

Ingredients

• ½ cup butter
• 1 cup brown sugar (packed)
• ¼ cup milk
• 2 cups sifted confectioner’s (powdered) sugar
• 1 teaspoon vanilla

Directions

Melt butter in saucepan. Stir in brown sugar. Add the milk and continue stirring until it comes to a boil.

Remove from heat and cool to lukewarm. Add the powdered sugar and vanilla while beating with mixer on low speed. Beat on high speed until right spreading consistency. If it gets too hard, add a few drops of hot water. If not hard enough, add more powdered sugar. If making a layer cake, frost the bottom half and then the entire cake.