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Results 1 - 10 of 11 for tennessee jam cake

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Cream butter. Add sugar gradually. Whip to light and fluffy. Add eggs (yolks). Sift together flour, baking soda and spices. Combine milk and ...

Cream butter and sugar; add jam and preserves. Mix ... 3 (9 inch) cake pans at 325 ... enough sifted powdered sugar to make right consistency to spread.

Cream butter and ... a time. Add jam. Sift flour ... until it looses its shine and holds its shape. Frost cake; then spoon strawberry jam on top of cake.

Cream butter and sugar; add jam and preserves. Add ... and make the cake moist. Beat remainder ... made a few days ahead and covered and allowed to mellow.

Preheat oven to ... four 9 inch cake pans. In a ... Add the blackberry jam to the butter ... recipe has been in each of our families for four generations.

Cream butter and ... egg yolks, sieve jams; beat into ... well buttered 8" cake pans. Bake in ... tablespoons evaporated milk on low speed until smooth.

Mix all ingredients ... minutes. Cool on cake rack. Cook in ... Stir in: 1 c. raisins, ground 1 c. coconut, ground Mix into egg mixture and spread on cake.

Cream the butter. Add the sugar gradually, creaming until light and fluffy. Add egg yolks and mix well. Sift together the dry ingredients and add ...

Preheat oven to ... 3 (8 inch) cake pans and set ... sugar. Blend in jam and spices. Beat ... raisins. Cool before icing cake. Yield: 15 to 20 servings.

Cream butter and sugar; add jam and preserves and ... egg whites. Bake in three 9 inch pans at 325 degrees for 35 to 45 minutes. Top with caramel frosting.

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