Adding jam or fruit filling between cake layers
linnea56 (zone 5b Chicago)
12 years ago
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lindac
12 years agopixistix
12 years agoRelated Discussions
How many will a 3 layer 9-inch cake serve
Comments (16)In my family we have a relatively even mix of the "frosting" people and the "middle of the cake" people, so everyone would be happy somehow. I would simply cut the cake into three pieces straight across, then cut the two outside edges into 6 and the middle into 8 or 10, so you'd have a few extra pieces in case someone wanted seconds or dropped a piece, etc. Elery, of course, got out the calculator and is figuring that the pieces should be approximately 2.55 inches thick, we're working on length, LOL. If you cut wedges, you would need each wedge to be 1.559 inches wide on the outside edge. (grin) dlbk, I've found that the easiest filling to cut is good old buttercream, the gloppier fruit or custard fillings are a bit messier and prone to falling apart after cutting. Be sure you have a sharp knife, nothing is going to hack up a cake more than a dull knife. I like serrated but others like a straight blade (which I think crushes the layers if they are delicate). Annie This post was edited by annie1992 on Sat, Jun 8, 13 at 19:35...See MorePumpkin Layer Cake
Comments (26)Actually, I did find that one on the Libby's site.... LIBBY'S® Pumpkin Cranberry Bread Estimated Times: Preparation - 10 min : Cooking - 1 hrs : Cooling Time - 30 min cooling : Yields - 24 slices (12 slices per loaf) Enjoy this irresistibly moist and flavorful bread. Delicious for breakfast or snack. One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors and friends! Source: Ingredients: 3 cups all-purpose flour 1 tablespoon plus 2 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 1/2 teaspoons salt 3 cups granulated sugar 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin 4 large eggs 1 cup vegetable oil 1/2 cup orange juice or water 1 cup sweetened dried, fresh or frozen cranberries Directions: PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves. FOR THREE 8 x 4-INCH LOAF PANS: PREPARE as above. Bake for 55 to 60 minutes. FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS: PREPARE as above. Bake for 50 to 55 minutes. Remember to follow baking instructions before consuming....See MoreShaping jam filled rolled cream cheese pastries/cookies
Comments (7)lpinkmountain, Have you thought about a ravioli-style cookie? It is really not too fiddly. Roll out your cookie dough into 2 rectangles, one slightly larger than the other. Cover the larger so it doesn't dry out while you work with the first. Then score the other rectangle into squares about 2" square. Drop about a teaspoon of your jam into each square. Carefully lay other dough rectangle on top. Press together in the spaces/rows between the mounds (I'd start with the center rows), cut apart, and bake. If you have one of those ravioli makers (press or roller) even better. I don't think you really need to cut vent holes. This is cookie dough, not pie dough, so should absorb any moisture just fine. Also, you are not cooking fresh fruit which is comprised of a large percentage of water, but a jam which is already cooked and will not release much steam during this short bake time. Google "ravioli cookies" and you will find many versions to guide you. I hope this helps. Good luck....See MorePlum jam with cake, how to pull it off?
Comments (13)I have made jam cake, though it's been a while. AFAIK, it's an old Southern recipe, almost a pioneer recipe. It's one of my "go-to's" for excess jams or jam's that have been on the shelf a little longer than I like. My Southern Heritage Cakes cookbook has a Heritage Jam Cake, which uses grape jam and a fruit filling between the layers; a Blackberry Jam Cake with a powdered sugar glaze over a 10" bundt; and a Church Jam Cake with strawberry jam and an Eggnog Icing with 1/4 cup of bourbon (rather funny for a "church" cake - someone had a sense of humor). There are tons of jam cake recipes out there. You don't have to use the one I've linked to. You might want to do a search and see what else is out there. Some are akin to fruitcakes. In fact, my mother's old dark fruitcake calls for plum butter as one of the ingredients (along with a good amount of whiskey). Honestly, I've never had a problem with boiling over as the previous poster described. But we may have used different recipes or it may be a difference of ovens or pans. I see it as basically a moist spice cake which falls into the carrot cake or applesauce cake class. It only has 1 tsp. soda as the leavening, so I'm not seeing where the boiling up would come from as long as the pan has sufficient capacity to allow for a reasonable rise. A 10" springform is 12 cups, so again, that's the same as two 9-inch pans. But you could certainly use less batter to be more conservative and then bake the excess as cupcakes. Or do one 9" pan to frost for company and the remainder as cupcakes. I have to admit you have me on the pectin. I don't normally use it except for pepper jelly. If I were to guess, I'd speculate that pectin, like lecithin, will inhibit aging and staleness (which is not a bad thing). It may change the texture slightly, but since this is a heavier moister type of cake anyway, I doubt it will be an issue. I do think, though, that unless your plum jam is quite tart, you could cut back the sugar by 1/2 cup or so. (If you like the recipe you might try cutting more on a future baking try, but for now that could be a good start.) I wouldn't thin with more brandy. I'd just use water to get the plum jam to a "normal" texture. It's cheaper, it will do the job and have no additional effect on the flavor. In fact, you might be able to salvage that jam for other uses by stirring in a warm Tablespoon of water per 8 oz. jar or by gently warming the jam in the microwave on low and stirring in water, however much is needed. It can't do any harm and may counteract some of the rubberiness. [Not that I've ever had to salvage a jam experiment gone wrong, LOL.] Carol...See Morelinnea56 (zone 5b Chicago)
12 years agojimster
12 years agopixistix
12 years ago
Bumblebeez SC Zone 7
12 years agolinnea56 (zone 5b Chicago)
12 years agoshawnalyn
12 years agoruthanna_gw
12 years ago
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