Kentucky Jam Cake

10 years ago

One of my FBI friends posted this list of American desserts. In addition to the ones I'd eaten, I had heard of all of them except for Fried Coke and Kentucky Jam Cake.

I was intrigued by the cake and checked my cookbooks that might have a recipe for it and none did. When I checked the Internet, there was a slew of recipes with so many variations I didn't know where to start.

I'd like to try making a Kentucky Jam Cake but having no idea what It's supposed to taste like or what the traditional ingredients are other than seedless blackberry jam.

Anyone have a T & T recipe for it or any information to help me select a recipe?

Here is a link that might be useful: American Desserts

Comments (12)

lpinkmountain
10 years ago
I made it a couple of years back. Just a typical recipe I found on the Internet. I made a half recipe just in a 9 inch square pan. It was YUM! It's an old fashioned type cake, very moist.
lpinkmountain
10 years ago
OK Ruthanna here is my recipe, it is written on scrap paper and I think it is for a 9 inch pan. Maybe double if you want to do a two layer cake, we can't eat a whole one of those. Not sure what kind of icing to recommend, I didn't serve it with icing since that was too rich for me.

It's kinda cryptic, but might give you a guide as to what is good.

325 degrees for 45 min.

1/2 cup butter
1 cup sugar
2.5 eggs (which would be two eggs and one egg white)
1.5 cups flour (1 1/2 cups) + 1/2 TBLSP
1/2 tsp. allspice
1/4 tsp. cloves
1/4 tsp. cinnamon
1/8 tsp. salt
1/2 cup buttermilk
1/2 tsp. baking soda
1/2 cup raisins
1/2 cup pecans (I can never afford pecans so I probably used walnuts)
1/2 cup jam.

I have no instructions with this but just your basic cake stuff--butter and flour your pan, mix together dry and wet ingredients and then fold together for batter. Bake until it's done and I use the toothpick test. You combine the jam with the wet ingredients, just mix it right in.
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I did try this recipe. I would suggest cutting ground cloves by 1/4 tsp & I ran hot fruit mixture through the blender on puree in 3 small batches before adding pectin. I think it would make a great spread on pumpkin bread or a glaze on baked ham. I was talking with my aunt and a couple friends prior to making, and they all said to leave out pecans- maybe add after the fact when a jar is opened, so I did. The jam leans slightly toward the pineapple taste & I believe the pecans might bring it closer the 'carrot cake' taste. Next time I will toast & grind pecans and add them to the hot jam mixture just before I ladle into jars. The jam is very sweet, looks & spreads nicely.I will put it out with sourcream pumpkin bread dusted with powder sugar at Thanksgiving & see what kind of response it gets. ~Rashell Here is a link that might be useful: GardenWeb
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Jam cake is a tradition in Kentucky. You can find it at most summer picnics and holiday gatherings. KENTUCKY JAM CAKE RECIPE 3 cups sifted flour 1 teaspoon soda 1/4 teaspoon salt 1 teaspoon ground allspice 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 cup chopped pecans 1 cup raisins or chopped dates, optional 1 cup butter 1 1/2 cups sugar 3 eggs, beaten 1 cup blackberry jam, seedless 1 cup buttermilk Cream Cheese Frosting, below . Frosting: 1/4 cup butter 1 package (8 ounces) cream cheese, room temperature 1 pound confectioners' sugar, sifted 2 teaspoons vanilla extract PREPARATION: Into a medium bowl, sift together flour, soda, salt, and spices. Sift a little of the flour mixture over the nuts and raisins or dates. In a mixing bowl, cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs and blackberry jam. Add flour mixture alternately with buttermilk. Beat until smooth after each addition. Fold in nuts and raisins or dates. Pour into three 9-inch layer cake pans and bake at 350Â° for 20 to 25 minutes. Spread cream cheese frosting or your own favorite icing between layers and over cake. Directions for cream cheese frosting Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese frosting for a 2-layer cake
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I use jam to make homemade "pop tarts" for the grandkids, and to fill the indentations of thumbprint cookies. I use it as the filling for Ann T's Cream Cheese Danish, and I use it between cake layers for extra flavor. I also make coffee cake, the recipe is from Epicurious: Fancy-Jam Coffee Cake for the streusel: 1/2 cup granulated sugar 1/2 cup all purpose flour 3/4 tsp cinnamon 1/8 tsp salt 1/4 cup unsalted butter: softened for the batter: 1/2 cup unsalted butter: softened 1 cup granulated sugar 4 large egg yolks 8 oz. plain or vanilla Greek yogurt zest from 1 lemon or lime 1-1/2 tsp vanilla extract 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 cups all purpose flour for the filling: 1 cup chunky fruit preserves: slightly warmed and stirred Preheat oven to 350 degrees and liberally coat a bundt pan with cooking spray. Combine all of the streusel ingredients except the butter in a small bowl. Cut in the butter with a pastry blender (or a fork) until the mixture resembles coarse crumbs. Set aside. Beat the butter until smooth, then add the sugar and beat by hand for 3-4 minutes, until fluffy. Add the yolks and beat again until incorporated. Add the yogurt, zest, and vanilla and mix until well combined. Mix in the baking powder, baking soda, and salt--stirring well to ensure even distribution--then stir in the flour. Pour half of the streusel mixture into the bundt pan, then top with half of the cake batter. Top with large spoonfuls of jam (trying to stay away from the edges of the pan as much as you can) and sprinkle with the remaining streusel. Top with the remaining batter in spoonfuls--try to spread it evenly, but don't worry if it isn't perfect. Bake for 40-45 minutes, until golden brown and a cake tester comes out clean. Cook in the pan for 10 minutes, then remove to cool on a cake rack. This also bakes in two 9 inch cake pans, just add batter, then half the streusel, then jam, then the remaining streusel, then the rest of the batter. It'll bake more quickly, of course, in the smaller and more shallow pans. I haven't used strawberry, but I've used peach and it's wonderful with Nancy's (wizardnm) apple maple jam. I keep thinking I ought to try it as muffins/cupcakes. Annie
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triciae
10 years ago
I only scored a 64 on the test. Some of those desserts I'd never even heard of much less eaten or made. :( It was fun though.

Lpink!!! (((hugs)))

/tricia
ruthanna_gw
Original Author
10 years ago
Good to see you, Lpink. Thanks for the recipe. I've made enough cakes that I'll just follow the normal mixing procedure. Most have a caramel icing and I have a good recipe for one but think I will wait to see if we like the cake before I make the frosting.

Tricia, I only tried 60 of the desserts but I confess there were a few of them that I tried and had no desire to eat a second time.
annie1992
10 years ago
I got a 73, but I've never had fried coke or Watergate Salad or persimmon pudding.

I have made jam cake, though, with homemade blackberry jam. The recipe was from the old Farm Journal cookbooks, I think, and now I'll have to go look for it.

Annie
teresa_nc7
10 years ago
My score was also 64 - never heard of some of those desserts. I made a blackberry jam cake one time and it turned out well, but was way to sweet for me to ever make again.

This link below is similar to the recipe that I made.

Here is a link that might be useful: Kentucky Jam Cake at SouthernFood.about.com
Rusty
10 years ago
Kentucky Jam cake sounds interesting.
Maybe use an "all fruit" spread
instead of actual jam?
I love the Polaner "All Fruit With Fiber Spreadable Fruit".

Good to "see" you, Lilpink.
Your recipe has been added to my 'To try' flle.

I got a whopping 54 on the dessert file test! :>)
Quite a few there I've never heard of, either.
The Fried Coke is one,
but it sounds interesting,
Anyone here know what it's like?
Have a recipe?
Hadn't thought about Watergate Salad in years,
And I love it!

Rusty
cloudy_christine
10 years ago
I made it once years ago. It was a Bundt cake with no icing. If it had been much less sweet it would have been very good. If I made it again I would experiment with that, but really I'd have to leave out all the sugar.
ruthanna_gw
Original Author
10 years ago
After looking at more recipes, I think I'll pass. Given the quantity of the sugar + the jam + the frosting, it may be the cake equivalent of sweet tea and that is not an item I like.

Rusty, I'd never heard of fried Coke either so I looked it up and it's deep-fried balls of Coke-flavored batter, served drizzled with Coke syrup and topped with whipped cream and cinnamon-sugar. It was introduced at the 2006 Texas State Fair and was very popular.
Rusty
10 years ago
Thanks, Ruthanna.
I got side tracked today,
So haven't tried to find a Fried Coke description or recipe.

Sounds like it would be good, (kinda)
If you like the flavor of coke. . . . .

Rusty
dedtired
10 years ago
I wondered about fried coke, too. I got a 62. I've never had a Snickers salad and I hope I never do. That Kentucky Cake would not appeal to me because I don't like overly sweet food.
lpinkmountain
10 years ago
It was very sweet, which is why I didn't do a frosting with it. You could cut the sugar to 2/3 cup maybe?? I just have the recipe around to use up old jam that tends to accumulate at my house. It was tasty though, moist and spicy. I wouldn't go out of my way to make it but would make it with leftover jam if I had some languishing around. Does not have to be blackberry jam, I think I used plum, 'cause that's what I had.

Kentucky Jam Cake

Comments (12)

lpinkmountain

lpinkmountain

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Kentucky Jam Cake

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