|Jams, Preserves and Edible Gifts|
|by Sara Paston-Williams|
In Jams, Preserves and Edible Gifts, Sara Paston-Williams presents a collection of recipes that are both simple and delectable: apple and thyme je...
11 - 20 of 21 for kentucky jam cake
Sift all dry ... in angel food cake pan 2 hours on low heat on 300-325 degrees. Line bottom of pan with brown grocery bag that has been cut to fit. Grease.
Cream butter well. ... 40 minutes. Allow cake layers to cool ... 10-12 minutes. Add vanilla, nuts, fruit, coconut. Spread between layers (three layer cake).
Preheat oven to ... 2 (9 inch) cake pans. Into large ... until of spreading consistency. Use between and to frost cake. Add 1 cup chopped pecans if desired.
Measure all ingredients, ... degrees or until the cake pulls away from the pan. Cool on rack 20 minutes. Bake in 2 (9 x 9 inch) pans or 3 (9 inch) round ones.
Measure and beat all ingredients, except nuts, at low speed until just mixed. Increase speed to high and beat 8 minutes or until sugar is completely ...
Cream butter and ... well combined. Add jam, nuts and ... pan. Bake at 325 degrees for 1 1/2 hours or until cake tests done. Yield: 1 (10 inch) jam cake.
Preheat oven to 350 degrees. Grease and flour 2 (9 inch) pans. Measure all ingredients except pecans into large bowl. Mix at low speed until just ...
Cream butter; gradually ... Carefully fold grape jam into batter. Pour ... 9 inch round cake pans. Bake at ... completely. Spread hot Kentucky Fruit Filling between ... Yield: About 2 cups.
Cream butter and sugar; add eggs. Mix spices, soda and flour. Add dry ingredients alternately with the milk. Add jam. Bake at 350 degrees.
Cream butter and ... after each. Add jam and beat well. ... or 2 small cakes. Frost with ... into three 8 inch cake pans, it does make a nice large cake.
top of page