JUDI M. PHELPS
1 cup butter, (2 sticks), room temperat
2 cup sugar
6 eggs, room temperature
1 cup buttermilk
4 cup all-purpose flour, sifted
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1 cup seedless blackberry jam
1 cup walnuts, chopped
1 tsp vanilla
GLAZE
3 cup sugar
1 cup whipping cream
1/2 cup butter, (1 stick)
1 cup seedless blackberry jam
1 cup raisins
Directions
FOR CAKE: Preheat oven to 350 degrees F. Grease and flour four
8-inch round cake pans. Cream butter with sugar in large bowl of
electric mixer. Add eggs 1 at a time, beating well after each
addition. Mix in buttermilk. Combine flour, baking soda, cinnamon and
cloves in another large bowl. Gradually add to butter mixture,
beating until thoroughly incorporated. Stir in jam, nuts, and
vanilla. Pour batter into prepared pans. Bake until tester inserted
in centers comes out clean, about 30 minutes. Cool on racks.
FOR GLAZE: Combine sugar, whipping cream, and butter in heavy large
saucepan over medium heat. Stir until syrup reaches 240 degrees on
candy thermometer (soft-ball stage). Remove from heat and stir in jam
and raisins. Cool 30 minutes.
TO ASSEMBLE: Even tops of cake layers with serrated knife. Transfer
one layer to shallow-rimmed platter. Spoon some of glaze over top.
Repeat with remaining layers and glaze, allowing glaze to drip down
sides and form well around bottom of cake. Serve same day if
possible.
Shared and MM by Judi M. Phelps. Internet: jphelps@shell.portal.com or
juphelps@delphi.com
Servings: 8 servings
Blackberry Jam Cake (Phelps) Recipe brought to you by Recipe Ideas
Categories: Blackberry; Cake; Dessert; Fruit; Jam
The History of Recipes
Historians have traced the existence of recipes way back into the distant past, in truth as far back as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these early records were just very basic hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius assembled a few documents which described recipes cooked by the Romans. In his scrolls, he describes how the roman meals were split into starters, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the early Romans made use of a wide range of herbs and spices, including some familiar names like bay, fennel and asafoetida. In the 15th century, the Crusaders brought back many new foods and spices from the Middle-East, such as coriander, parsley, and basil. These new spices and herbs was responsible for an explosion in recipe books, some of which still exist in private cookery archives. Over the following few centuries, the powerful families of the West tried to offer the most extravagent banquests, and as a result cooks and their recipes were highly sought after. Even so, it was during the 19th century that cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the twentieth century, recipe books are starting to become popular as a result of increased literacy, more free time and being a little richer. The introduction of television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Blackberry Jam Cake (Phelps) recipe.
