christmas jam cake with caramel icing

How To Make christmas jam cake with caramel icing

• 1

  Gather all ingredients, place oven rack in middle position and preheat oven to 300 degrees F.
• 
  2

  Grease and flour (or spray with Baker's Joy) a tube cake pan, bundt cake pan or 3 regular cake pans.
• 
  3

  In large mixing bowl (or stand mixer) cream together butter and sugar until light and fluffy.
• 
  4

  Add 4 egg yolks, one at a time, mixing well after each.
• 5

  In a separate bowl, (the old recipe says to do this 4 or 5 times, but 2 or 3 is okay) sift together flour, soda, spices and salt.
• 6

  Add 1/3 of the dry mixture to the creamed mixture and mix well.
• 7

  Add 1/2 of the buttermilk and mix well.
• 8

  Once again, add 1/3 dry to wet and mix; add remainder of butter milk and mix.
• 9

  Add remainder of flour mixture and mix.
• 10

  Fold in preserves, jam, raisins/dates and pecans.
• 
  11

  In separate bowl, beat the 4 reserved egg whites to soft peaks.
• 12

  Fold approximately 1/4 of the whites into the batter.
• 13

  When combined, gently fold in remainder of beaten whites until no white streaks remain.
• 14

  Pour into prepared pan(s) and smooth the batter some.
• 15

  Bake in preheated 300 degree oven for 35 to 50 minutes (depending on which pan you use) or until toothpick, inserted (center of regular cake pans and 2 inches from side of pan for tube and bundt pans) comes out clean.
• 16

  Remove from oven and allow to cool in pan for 10-15 minutes; then place a cake plate on top and invert; shake pan slightly to release cake; remove pan and allow cake to cool completely (uncovered) at room temperature before preparing the icing. (See NOTE)
• 17

  Prepare the caramel icing. In a sauce pan, over medium heat, melt butter.
• 18

  Add brown sugar and bring to a boil over medium to medium high heat; stirring constantly, cook for about 1 minute, until slightly thick.
• 19

  Remove from heat, let cool slightly then add milk and beat until smooth.
• 20

  Gradually add, and beat in, confectioners sugar, until icing is of spreading consistency.
• 21

  Working quickly, ice the cooled cake immediately.
• 22

  Leave cake uncovered and let sit in a cool area (not the refrigerator) for 2-3 days before serving. (It may sound strange, but that's the way it's done.)
• 23

  Cover after slicing. Cake may be cooked and frozen ahead of time without icing. Thaw completely and allow to come to room temperature before icing.
• 24

  NOTE: If using regular cake pans, spread bottom and middle cake layers with additional strawberry or blackberry jam to within 1 inch of edge. (Do not spread jam on top layer.) Assemble layers, then make and apply icing. You may, also, make a double batch of icing and use instead of the jam in between the layers.
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