What’s that? A
cake with Jam in it you say!
By
Neil
Waring
Revered
Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.
I do not often post recipes
for baked goods, I am a BBQ and smoker type of guy, but today am making an exception.
This one is old school, really old school, could have been made by my great-grandmother
back in the 1870s. A Jam Cake and you saw it here first, well maybe not,
since it has been around forever. Wow a cake made with Jam, bet you can hardly
wait for this one. Lots of calories, but great taste, so many calories maybe
the previous sentence should have said, “Bet you can hardly weight for this one. Sorry, couldn’t help
myself.
It’s not even hard to
make, letting this old cowboy cooker make it in only about, well forget that,
it is easy to make, but not quick, no sir, not quick at all.
Here
is what you need
Ø 1 1/2 cup butter (You can
use margarine but they didn’t have it in the old days)
Ø 2 cups sugar
Ø 6 eggs
Ø 3 1/2 cups flour – double sifted (Today you can use cake flour if
you have it)
Ø 2 teaspoons baking soda (Baking soda, not drinking soda, no Pepsi
in this cake)
Ø 2 teaspoons ground allspice
Ø 2 teaspoons ground cinnamon
Ø 6 tablespoons buttermilk (Or make your own with milk and a bit of
vinegar)
Ø 2 cups raspberry or strawberry jam (I used raspberries as we have
a great and productive patch out back, hey we also have strawberries out back,
still producing. Trouble is I eat them as I pick, they never)
Put
It Together
Ø Stir-up soft butter. Add sugar, not too fast, I like to pour it in
all at the same time but it doesn’t work to well here. Keep stirring and
beating until creamy. Toss in the eggs. Then add, slowly stirring the already mixed
up dry stuff. Forgot to tell you to mix up dry stuff up above. As you are doing
this keep adding the buttermilk. Do this all very slowly, it took me 15 minutes
to get it right. When you have it all mixed add the jam, I used frozen berries
instead. Thaw them in fridge overnight then add. I chop them up soom first so
the pieces will not be too large.
Ø
Pour into paper cupcake holders
Pour into paper cupcake holders
Ø Bake at 350-375 about 15 min – or until they look done to you.
Ø These are great with your favorite muffin or cupcake frosting
Note
to You Bakers
There is a secret to these little cakes. Age them some – don’t eat
it until tomorrow or the next day. I did eat one as soon as it was cool. Okay
two – three.
Gratuitous sunset photo from my favorite place, Guernsey State Park, Guernsey, Wyoming.
