Very Old Recipe For Blackberry Jam Cake
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- Опубликовано: 28 сен 2024
- Bake in preheated oven at 350 degrees for 30 minutes
using a sheet cake pan until the cake springs back when pressed.
Here's the recipe:
1/2 cup butter, softened
1 1/2 cups sugar
3 large eggs
1 cup blackberry jam (seedless)
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
3 cups cake flour or all-purpose flour
1 cup whole milk buttermilk
1 cup chopped nuts, use either pecans or walnuts
1 1/2 teaspoons flour for coating nuts
Icing / glaze:
6 tablespoons butter
1 cup light brown sugar
1/2 cup evaporated milk
2 tablespoons light corn syrup
1 cup sifted powdered sugar
See video for mixing instructions.
Thanks for watching.
My website southernfrugal.com
It looks like the cake my mother-in-law made every Christmas. She passed away a few years ago. I can't wait to surprise my husband with this. She never wrote her recipes down, just a spoon of this and a pinch of that. Thank you so much Ms. Phyllis.
Tammy Allen
Tammy Allen
I thank the Lord for your kindness I have learned so much from you.I
appreciate all you
receipes they are so good.you do a good job explaining everything. thank you
Linda Martin
My birthday is December 11th and every year my dear Mother (God Rest her soul) would make a jam cake as my birthday cake and the leftovers would be part of Christmas baking. This video takes me back so many years. Thank you son for leaving it posted.
My step mom use to make this cake at the holidays and I just loved it! The only difference was she did it in round layers and used coconut pecan frosting that goes on like german chocolate cakes. It was wonderful. After she died the recipe was lost. So glad you did this one, thanks!
My Great-grandmother's sister Lucile made this cake every year in Meridian, Mississippi. She also made the Coconut Pecan filing/icing.
FILLING:
1 1/2 Cup "sweet" Milk (3%)
3 Eggs, beaten together
1/2 Cup Sugar
1 1/2 Tablespoon Flour
Cook until thick then add:
1 Cup each of Pecan Nuts, Raisins, Coconut, and last a pinch of Salt.
I think the Joy Of Cooking is the best cookbook ever made and I have had hundreds of cookbooks. I always go back to it.
I was so happy to find this video! My grandmother used to make this cake every Christmas. We all looked forward to it very much. Grandma would make a big cake for after the meal and a little loaf size cake for every family to take home. Sadly she passed in 2013, but I have loads of wonderful memories. Thank you for reminding me of one today.
I just love your cooking tutorials. I also have used Betty Crocker's Cookbook since 1980 . She has recipes that use staples that most cooks keep on hand. I didn't have a mother around to teach me to cook so Betty Crocker was my "go to" for even the most basic cooking instructions. I found your channel a few weeks ago and I must say that you are now my "go to" for recipes. I love that you do things the old school way! Thank you so much for what you are doing.
i appreciate you, Phyllis.
you do inspire ! --- the icing
is my favorite, tasted like 1954
cake from my depression era
grandmother of 6 sons,&
1 daughter, named " CLYDE"☺💡
.... SHe ran a " boarding house"🏠
all by herself, from 1921 to after
1965. ---- thanks for the sweet
memories, food recalls treasured
moments. ☘
Best online cook ever. Hands down.
Agree100%
Totally agree
Agree!!!
Amen!
One thing I like about Phyllis' cooking is how she explains why you do certain things like mixing sugar with cocoa and mixing flour with the nuts, just so many things like that in case you didn't know. I for one will sometimes get in a hurry and leave out a step but she explains everything so you will do it right the first time. She waa a good teacher.
This showed up on my feed today, 1/16/21. Miss Phyllis. RIP.
This cake looks sooo good. I'm also interested in recipes made from scratch, that is why I love your recipes for everything you make, they are always from scratch. The older the recipe is the better they are, the better they taste, that of course is my opinion. Thank you very much for sharing your lovely recipes, I haven't made one yet that I didn't like. :)
My grandmother gave me this recipe she would always say if you have 4 people in a room baking the cake will never taste the same each person who baked will have a different taste because each person has there own unique touch
My husbands gma made this cake and now shes gone no one has the recipe. I'm making this for him to give him a treat,and a great memory.
Thank u hon. You are precious to us all. =:0)
I made this cake last night, and it turned out great. It's very moist. I made it as a sheet cake, but the next time, I will do 2 layers. Thank you so much for sharing your recipe, and you explained it so well.
I'm glad you liked it, Charcie!
Phyllis thank you for the recipe. Will be making the cake as soon as my Black Walnuts arrive and will let you know how it turns out.
Luv that Phyllis didnt have old lady hair with the short permed style some women get once their hair is gray. Her long hair is so lovely
This recipe sounds wonderful and I can’t wait to bake one. Phyliss your videos are great and you are great in them, I thank you.
Thank you Phyllis for another mouth watering recipe. You are so thorough with your instructions which makes it so easy to replicate. Your chanel is my favorite! I just love you and Mr Bucky!
Try adding coconut and diced apples it’s so amazing…also coconut in butter icing decorated with whole pecans and cherries 🍒. Yummy
Hi again Miss, Phyllis. I am thinking about making this to take to the office next week. Everyone seems to shy away from a slice of cake, but they all *love* cupcakes. Would you recommend any changes to the recipe (aside from cooking time, I'm sure) to make this recipe into cupcakes? Would you suggest the same glaze or another icing?
I think this cake recipe would make fine cupcakes. As far as the icing or glaze I would just use the same glaze and dip the tops of the cupcakes in the glaze.
I wish you would put all your recipes in a book im sure you would sell them all I would buy 2 for my sister and myself!!
I agree about the Betty Crocker cookbook. Another great cookbook, especially for beginners is the Better Homes & Gardens cookbook. It has so many basic recipes and they are super easy. I love community cookbooks but just like you said, some recipes are missing details. I submitted a pumpkin chocolate cheesecake recipe in the local community cookbook and I forgot to list the sugar!!
I am a new watcher, love your videos. Watching cooking videos is relaxing.
Phyllis my Grandma used to make a tall multi layer jam cake. She used home canned blackberry jam. Man! Did I hate those seeds! But the cake was delicious. She made a caramel icing for it and it always formed into a hard shell. You could break it off in flat pieces and it was so good, smooth as you ate it but also with a little fine grainy texture. We have her recipe but none of us have been able to achieve the hard shell with the icing. Do you know what I'm talking about? If so, would love to see you do a video. ☺️❤️
Phyllis is gone now
@@ghjhgjdfhhjfghefhjfg3327 I didn't know. So sorry. I just found her channel. She sure knew cooking.
Great cake!!!!!!! I'm sure glad I don't live in your house or I would weigh 600lbs!!! There is many things that I can't eat because of over indulging in my early years, but I would go crazy with all your cooking. Thanks for sharing,even I can't make or eat this cake.
Thank you, dear Ms. Phyllis
Man oh man oh man, how good does that look!?!!!
Another 2 thumbs up my friend! Going to make this for Labor Day picnic!
Your cake looks wonderful Miss Phyllis! Very moist and yummy!! Last year I made a Apple Sauce cake. It was so good. It had a lot if spices in it. I Actually got the recipe from that 1970's show The Walton's (Mama use to make John Boy one all the time) lol. I managed to get my hands on the recipe that the real "Mama" use to make=)
Blackberry jam cake !!!!delish
My family makes jam cake only during the holidays. We put raisons coated with flour. If you use golden raisons they are less apt to sink to the bottom. I dont know why but i was told to put the baking soda in my buttermilk and add pretty soon because it will foam over. My mother didnt icing her cakes. I starded a few years ago to icing mine with caramel icing. We also used a bundit pan
Your voice is so soothing! I would love to try and make this recipe. I may use cream cheese frosting, however.
I've never had Blackberry Jam Cake but it looks delicious!!!...My cakes are never flat like yours they always rise in the middle, I was wondering if it might be my oven...Thanks for sharing this recipe, I'm going to try it!
Use the back of a spoon or spatula to push the batter slightly up the sides of the cake pan. This might help.
I'll try that... thanks!
This cake looks amazing. I must try it..❤
Thank you I can't wait to make it 💜💜🙋
My Grandma (Goldie Rakestraw) added cocoa powder in hers and used hickory nuts.
Mamaw also wouldn't cut it for around a month. See said it had to "cure". That icing kept the cake air tight.
I liked the cake, but the icing always got scraped off of mine because I thought it was too sweet.
I love you thumbs ☝ up for you and I hope you will be blessed with good health you and Mr.Buckly and you make a trillion dollars all you great cooks and chefs.You are showing your expertise and you will be blessed abundantly.Ms.Phyllis why.want you make some cookbooks.Have the good ole 50s-70s recipes and up to now.Title it.Retro Recipes from the 50s-70s and Modern Recipes or Ole Thyme Recipes then and Now.And do an second edition Holidays and Special Occasions Then&Now from the 50s till Now.They will sell too because ill buy them.love ya truly.😙😗😚😘😍💗❤💚💜💙💛💓💕💖💞💋💋💋💋
That must be very sweet
Can i use strawberry jam instead?
I think you could use strawberry jam, it would probably work the same way.
Phyllis Stokes thank you!!
I gasped when I saw the seedless jam because the idea just went through my mind but I didn't think that there was such a thing. When I was young my mom made alot of blackberry jam and I didt like it as much as the jelly because I hate the seeds. Same thing with the raspberries. Some of my favorite flavors but the seeds drive me nuts! I dont think they sell this where I live but I am going to look.
Make sure your baking pan is deep because as it rises it can overflow
Phyllis You are a gem!! Love ALL your recipes. Will you come and be my Mom??
I officially adopt you.
Well I have my cake baked and used everything exactly as you did with the exception of the brand of jam. Cooked 30 min. Cake isn’t burnt springs back nicely but it’s black? Very unappetizing look? My glaze is cooling before I add the powder sugar. Fingers crossed
Jam I meant. I had an Amish wedding brand but shouldn’t matter
I'm looking for a Betty Crocker recipe for I believe the cookie is called Ginger Cream it is in the book that was a ring binder and has pictures on the devider page of the recipes for that section. The cookie is cake like it had white icing on it and a half a pecan on it. It is the older cook book and my mom would get pages in the mail to add to it maybe monthly or so. Please ask your sister if her book has that recipe or maybe another one of you subscruibers might have it.
I will ask my sister next time we talk.
Thanks So much!
Raunda R * I hope you have since found the Ginger Cream recipe. It is in my 1973 B.C. cookbook...but I googled and it came up on Allrecipes and several other web pages.
Why cant you use jelly?
I need this......bad!!!!!
can a diabetic senior citizen eat this jam cake?
+elvisphil Probably not.
As a fellow diabetic I need to ask this.. are you really serious?? with all that sugar in the cake and in the jam, plus the sugar in the icing, PLUS all that flower and butter, are you seriously asking can a diabetic eat this cake?? uummmmm... not sure how long you've been a diabetic there elvisphil, but I can assure you that, as incredibly scrumptious as this cake looks, (which it does, no two-ways about it) there's no way this is a diabetic-friendly cake! Now, what you COULD do, is substitute the regular white granulated sugar with Made-for-baking Splenda, use sugar-free jam and eliminate the icing, but, it won't have the smooth velvety texture of a real-sugar cake. I bake with Splenda a lot, it's just not the same.
thanks
elvisphil k
elvisphil: Maybe a two-bite taste, in between meals as a snack. When you're likely to have lower blood sugar, rather than a big piece after a meal which would make your blood sugar too high....
That voice. I miss her.
have you heard of a recipe for floating islands dessert it's from the 40s
I have a recipe for this but never tried it.
Thank you so much! You're such a keepsake! I am going to make this for the first day of autumn.
who is gonna eat all this??
Part of the cake will be frozen for later use.
Phyllis you should make a recipe book of the stuff you make. I'm sure we would all buy them from you.
I do agree with that!
Many people are wanting that, especially now that she's gone. ♥️
I just started following you. My grandmother and mother made this cake when I was a very young girl. I have tried to find the recipe for many years. Thank you so much for posting this. I love that you make so many "from scratch " recipes. The tried and true ones.
This summer I got 30 pound flats of raspberries and blackberries. I've already made them into jam and canned most of the berries, the rest crushed in the freezer. if anyone can only find jam with seeds heat the jam up and push it through a fine sieve and the seeds will easily separate. beautiful cake, I love your recipes
I can not wait to make this! All your cakes and desserts come out wonderful, thank you so much for sharing them!
My mother made a variation of this recipe. It was in the Lubbock newspaper, 1950. So that's how old this recipe is. My recipe makes a 4 layer cake. The "dressing/frosting/glaze" is like none other I have ever seen. Dressed between the layers and on top and let drizzle down the sides.
My "icing"
2 c granulated sugar
1 cup butter
1 cup heavy cream
2 c chopped pecans
2 small jars Maraschino cherries, drained and sliced. (discard the cherry juice)
Boil sugar, butter and cream until thick. Add the nuts and cherries and cook 5 min longer. Beat by hand until cool and dress cooled cake layers.
Oh wow, thank you!
Thank you Phyllis.. I am truly a dedicated fan of yours. I think we, and most if not all your fans are scratch bakers. I tuly love your explanation of all your videos.
My grandma and mom made this as a layer cake with german frosting. We call it Amalgamation Cake.
madge
Oh that sounds yummy to....we love German frosting.
Wow, I’m going to google Amalgamation cake! I’ve heard of jam cake, but it seems like it had starter in it and in the old days they would wrap it up and let it sit in a dark area to absorb the flavors after baked.
@@janicescott7338 It's very similar to Friendship Bread.
@@atomiclisa I’m looking it up!
Can’t wait to try this!
Hi Miss Phyllis..just discovered you recently..of course I'm hooked! We're the same age and even though I've been cooking and baking for years I continue to learn new things..I would like to give you a hint...instead of trying to scope out the flour from a cup put it on a sheet of wax paper...makes it so easy to get in the mixing bowl and you can roll the wax paper and tuck it away for next time...I want to subscribe but don't see how to do it!
+Jacquelyn Adams To subscribe go to my name and click, it will take you to the home page then you should see the subscribe button. Hope it works for you. There are over 970 videos now so you should have plenty to watch. Thanks.
Miss Phyllis, I am addicted to watching you, could you please make an old fashioned blackberry clobber, I know it would be amazing coming from you. Thanks for all your recipes😀
I have my Mama's cook books in boxes and will be going through them. I'm going to use many to decorate. She has several from the 1800's and up to the Depression era and beyond. I don't think I'm going to be cooking "possum" even though there's a recipe for it in the 19th century book. Yuck.
Love you& &son so sorry you leFt
Us did nrot know until last week I willl continue to see your video Your voice,was so pleaseant such a beautiful face will always love you Barbara
Phyllis, I almost fell off my chair when I saw you post this recipe. I have been making Raspberry Jam Cake since 1970. It is one of my oldest and best cake recipes and almost the same as yours except I bake it in a tube pan and glaze it as well. I wish I was able to post a photo of it. And, by the way, I too have my old worn Betty Crocker cookbook from 1971. You are a 5 star chef in my book. Thanks for all your great recipes.
Miss Phyllis may I ask how in the world are you able to put your fingers and thumb on the rim of the pots while you are cooking? Don’t you get burned? If I did that I’m sure I would have blisters! Lol
With a ceramic cooktop the top of the pots do not get hot until they been on the burner for a pretty good while. Now that I have a coil burner cooktop I can not put my hands on the rim of the pot any longer.
I did not know that about ceramic cooktops. Thank you for the infor. P.S. Your recipes look easy and delicious. I can hardly wait to try some of them. Some of your recipes are like the ones my Mama and Aunties made and bring back memories for me. Again, thank you for your delicious recipes.
I want to try this cake, sounds n looks great, and God bless you and Mr Bucky,in cake heaven
Hope you're feeling better sweetheart n love you so much 💗💗💗💗💗💗💗💗💗💗💗💗
God Bless You and your beautiful family 💙🕊
I miss you Phyllis I’m still going to your post for recipes
looks delicious
Made this cake yesterday and it was very moist and delicious. Thank you, Phyllis.
Blackberries are my favorite berry. This cake looks yummy
I love your site and view it daily! God bless you and Mr. Bucky!
Your cake reminds me of my grandmothers cake that she made every Christmas. We lost that recipe after she passed away. I was wondering if I could omit the powdered sugar in the glaze? My family does not care for really sweet desserts. Also what would your temp and time difference be on two 9 inch round pans instead of the sheet cake? Thanks so much for the recipe.
The baking time would probably be about the same using cake pans.
You could leave out the powdered sugar and it would be more like a sauce.
I love really sweet 💕
What temperature? I’m making the cake.
Sheet cake 350 degrees
Tube pan 325 degrees
Thank you so much for the reply!
hahaha yes 1 tsp of clove you know that's a No-No! xxx
My grandma made a jam cake,I don't remember the frosting she put on it,but don't think it was caramel or burnt sugar frosting,any ideas? Yours sounds delicious
My mom gave me the Better Homes & Garden Cookbook when I married at 19, and between it and my Mom's recipes, I learned to cook pretty well. I gave new versions to my kids when they left home, too. Your jam cake looks amazing - I've never heard of it before, but it reminds me a little of a plum cake an old friend used to make that was sort of like pound cake, but she added a jar of baby food pureed plums to the batter! May sound weird, but that plum cake was killer good.
I remember the cake from the 1960's where you added a jar of baby food prunes and spices.
Great old recipe.⭐️👍 Icing too sweet.⭐️
You could use agave nectar in lieu of the karo syrup . Corn syrup is a processed nasty food . Not a good ingredient if someone is diabetic . Or just health wise in general . 👍
Followed a recipe for gingerbread on yt. She said it was an old family recipe for get-togethers. Nasty with no flavor. I know what you meant. Miss you Miss Phyllis
Sorry, but these recipes have way too much sugar in them! There’s a cup and a half granulated sugar plus the large amount of sugar in the jam. Then, there is 1 cup brown sugar plus 1 cup confectionery sugar in the icing! It’s no wonder so many people are diabetic these days! I still love Phylis; she was a very lovely person and shared with us some wonderful recipes, even though I have to tweak them because of my diabetes 😔
I wonder if Phyllis would of gone along with the cake mix thing going on today where they add butter and milk to dress up the box mix? Probably not. Just from scratch!
I am following u step by step. Been a long time since I made this cake! Years! Thank u!
Have to say I tried her pineapple cream cheese cake icing not her scratch cake, I used a mix to take a short cut but it is delicious. I hope she knows how people still love her videos.
Christopher Newport College is a good school. Newport News is good location
In the 60's, I was able to get a stack of small cookbooks and household tips for free from our gas and electric company. I enjoyed those for many years. They covered the full spectrum of dishes for all meals. The blackberry cake looks wonderful!
Lord I love her...so easy to follow her directions..Rosanne
Will make this cake for sure and in my recipe file I will note it came grime miss Phyllis.
I really like the way Phyllis wore her hair...Youthful pony
My oven is a little “hot” so I cooked for 23 minutes at 350.
I’m allergic to nutmeg ,what can I replace it with?
I would add a dash of salt to that icing and maybe some vanilla
I’ll have to try this!
I think I gained 5 lbs just looking at that. Looks so yummy and delicious!
Phyllis do you have a recipe for a Black Walnut Cake ?
This is a very old recipe.
Black Walnut Cake
1 lb. flour, shifted (3 1/3 cups all-purpose flour)
1 lb. black walnuts (16 ounces)
1 lb. butter (4 sticks or 2 cups)
1 lb. sugar (2 1/4 cups)
9 eggs
1 8 ounce glass white grape wine
1 teaspoon vanilla extract
Add 1/2 cup of flour to walnuts; mix well until all are coated with flour.
Cream butter and sugar; beat in eggs one at a time.
Add remaining flour and wine alternately, beat until batter is smooth.
Add vanilla extract.
Fold in black walnuts.
Pour batter into lined and well greased pan.
Bake at 275 degrees for 2 hours and 30 minutes
Allow to cool in pan for about 30 minutes.
Oh My Goddess!!! Finally a Jam cake recipe!!! My Grandmother, Inez (middle name), talked about making these around Christmas time for her friends and family!! Thank You Ms. Phyllis! Do you ever make coconut cake and chilled boiled custard?
You my friend, are a treasure. I live a long way away in Australia and i am interested in old style recipes from here and abroad. What i am learning from you is not just new (old) recipes, but technique, The part that most cookbooks scimp over. What does it mean to "beat eggs with sugar". or "alternately mix "buttermilk and flour" I come to your videos for the answers. You really should put out a cookbook with your recipes. Doesnt have to be fancy, just a companion to your fantastic videos. GOD BLESS YOU.
Thank for sharing your recipes...you bake and cook like my mother did...we are from Virginia as well...well except me...I was born in Philadelphia...I've been watching alot of your videos and you share alot of the old recipes such as spoon bread and stewed tomatoes...although I've never cared for them when I was little I would just add a little more sugar on my spoon bread with the melted butter and it was delicious...lol...well anyway your cooking brings back alot of memories of my own mother's cooking....thanks...oh my family is from portsmouth va...near high st.😊
Thank you this sounds delicious Miss Phyllis.
Seems to be a lost art of cooking by scratch and I must admit working much of my children's growing up years I didn't cook from scratch near as much as my mother always did the late fifties and all of the sixties and most of 70s even,... the food was so much better tasting.