Recipes....Jam Jam Cake Pinterest yummy
Jam Jam Cake - inspired by one of Newfoundland's most favourite cookie treats from the locally iconic, Purity Factories. It's Newfoundland's answer to the Victoria Sandwich Cake!
Course: Cakes/Dessert
Cuisine: Newfoundland Inspired
Servings: 16 servings
Calories: 341 kcal
Ingredients
Ingredients
1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1/2 teaspoon salt
1/2 cup light brown sugar
1/2 cup vegetable oil
1/2 cup butter at room temperature
1 tsp vanilla extract
3 large eggs
3/4 cup undiluted evaporated milk
3/4 cup fancy molasses not cooking molasses
1 cup partridgeberry apple jam or any red berry jam you like
icing sugar (powdered sugar) to garnish (optional)
Instructions
Sift together both flours, baking soda, baking powder & salt. Set aside.
Grease and flour two 8 inch round cake pans and line the bottom with 2 circles of parchment paper.
In the bowl of an electric mixer beat together the vegetable oil, butter, brown sugar and vanilla.
Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Mix together the milk and molasses until well blended.
Fold in the dry ingredients alternately with the molasses/milk combination.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients.
Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared cake pans.
Bake at 325 degrees F for 35-40 minutes or until a wooden toothpick inserted in the centre comes out clean.
Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Spread the jam between the layers and sprinkle a little icing sugar on to to garnish if you like.
Course: Cakes/Dessert
Cuisine: Newfoundland Inspired
Servings: 16 servings
Calories: 341 kcal
Ingredients
Ingredients
1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1/2 teaspoon salt
1/2 cup light brown sugar
1/2 cup vegetable oil
1/2 cup butter at room temperature
1 tsp vanilla extract
3 large eggs
3/4 cup undiluted evaporated milk
3/4 cup fancy molasses not cooking molasses
1 cup partridgeberry apple jam or any red berry jam you like
icing sugar (powdered sugar) to garnish (optional)
Instructions
Sift together both flours, baking soda, baking powder & salt. Set aside.
Grease and flour two 8 inch round cake pans and line the bottom with 2 circles of parchment paper.
In the bowl of an electric mixer beat together the vegetable oil, butter, brown sugar and vanilla.
Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Mix together the milk and molasses until well blended.
Fold in the dry ingredients alternately with the molasses/milk combination.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients.
Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared cake pans.
Bake at 325 degrees F for 35-40 minutes or until a wooden toothpick inserted in the centre comes out clean.
Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Spread the jam between the layers and sprinkle a little icing sugar on to to garnish if you like.
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