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Instructions. Preheat oven to 325F. Spray a 12-cup Bundt pan with Baker's release spray and set aside. In a stand mixer fitted with a paddle, mix the softened butter with the sugar and vanilla until smooth. Add eggs one at a time, allowing them to incorporate.

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Cool in pans 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes). Prepare Frosting: Beat cream cheese and 1/4 cup softened butter at medium speed with an electric mixer until creamy. Add dulce de leche, 1 can at a time, beating until blended after each addition.

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Preheat oven to 340°F. 1. Butter a 10-inch Bundt or tube pan. Allow butter to firm up. Butter again and dust with flour. Set aside. 2. Sift together flour, baking soda, cinnamon, ginger, and cardamom and set aside. 3. Cream butter until light and fluffy. Add sugar and mix further.

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Tennessee and Kentucky may be in the jam cake's name, but the recipe is actually available in other states in the South, making it a regional favorite. However, the origins of the jam cake are unsurprisingly European. Author Anne Byrn explained to NPR, "Even the American favorite known as Blackberry Jam Cake is a German cake, brought by.

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Enjoy Tennessee's Best Jams from Apple Butter to Strawberry. $ 7.99. Flavors: Clear: Tennessee's Best Jams quantity. Add to cart. Related products. Raspberry Pepper Fruit Preserves $ 7.50 Select options; Assorted Gift Box $ 32.00 Select options; Tennessee's Best Jams. SKU N/A.

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Directions. Preheat the oven to 350° F. Grease and flour three 9-inch cake pans. Cream together the butter and sugar until light and fluffy. Add the jam and 4 eggs, one at a time, scraping down the bowl as you go. In a separate bowl, whisk together the flour, baking soda, spices, and salt. Add the dry ingredients and buttermilk to the wet.

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Preheat oven to 325 degrees. Butter and flour 10-cup bundt pan. In stand mixer or large bowl, cream butter and sugar on high speed for 3 minutes. Add vanilla and mix for 1 minute. Add eggs one-at-a-time, mixing in between. Add flour, cocoa, baking soda, salt and spices, mix on low for 1 minute.

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Add eggs, one at a time and mix well after each addition. 2. Combine buttermilk and jam. Add alternately with combined dry ingredients to the creamed mixture. 3. Flour the fruit and nuts and stir them into the batter. Stir in the grated apple. 4. Bake in 3 greased and floured 9 inch cake pans in a 350 degree oven for 30 minutes or until cake.

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Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Add jam and vanilla, and beat just until blended. Stir in toasted pecans. Grease (with shortening) and flour a 10-inch (12-cup) Bundt pan. Pour batter into prepared pan.

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Pour batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350 for 20-23 minutes or until cakes are light brown and spring back when lightly pressed with your finger. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks. Place on layer on a serving platter.

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Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans and set aside. Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition.

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Preheat the oven to 350 degrees F. Combine the flour, baking soda, and salt in a bowl, then set it aside. In a mixer, cream together the butter, sugar, and honey until fluffy. Add the eggs one at a time, beating well after each addition. Mix in the nutmeg, cinnamon, cloves, and vanilla. Alternately beat in the flour mixture and the buttermilk.

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Cool completely in pan on a wire rack (about 30 minutes). Reduce oven temperature to 325°. Beat granulated sugar and 1 cup butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir together flour and next 5 ingredients.

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Slather it on a muffin. Dot your cookie dough with it. Layer it into a tart. Make a cocktail with it. Throw caution to the wind, live wildly, and just eat it with a spoon. Or transform it into a cake! In this case, the cake in question is a tender spice cake, moist with buttermilk and fragrant with cinnamon, nutmeg, and cloves.