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    Cissy Gregg's Jam Cake

    Source of Recipe

    The Courier-Journal

    List of Ingredients

    6 eggs
    1 cup butter, melted
    1/4 cup buttermilk
    2 cups brown sugar
    1 cup blackberry jam [preferably seedless]
    3 cups all-purpose flour
    1 teaspoon baking soda
    2 teaspoons cinnamon
    2 teaspoons allspice
    2 teaspoons nutmeg
    1 cup walnuts or pecans, chopped
    1 cup raisins
    1 1/2 cups bourbon, if desired

    3 cups brown sugar
    2/3 cup cream
    1 tablespoon butter
    1 teaspoon white corn syrup
    1 teaspoon vanilla


    Grease and flour a 9" or 10" tube pan. Beat eggs. Add melted butter, buttermilk, brown sugar and jam. Sift flour with baking soda, cinnamon, allspice and nutmeg. Stir into egg mixture. Add nuts and raisins and fold them into the batter. Pour into pan. Bake at 325 degrees F for 1 1/2 hours. Cool 10 minutes in the pan, then turn onto the cake rack for further cooling. While still warm, drizzle with 1/2 to 1 cup bourbon.

    Combine ingredients, except vanilla, in a saucepan. Bring to a boil, stirring. Reduce heat and simmer, not stirring, until syrup forms a soft ball when a little is dropped in cold water [about 236 degrees on a candy thermometer]. Set aside until lukewarm, add vanilla and beat until creamy. Frost cooled cake. The icing hardens as it stands, so work swiftly when icing the cake. Serves 16 or more.

    *Bourbon-soaked jam cake will keep 4 weeks at room temperature wrapped in heavy waxed paper in a tin or closely wrapped with foil. You can add more bourbon as you see fit.

    *You can also bake this cake in two 9" cake pans for 55 minutes.




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