Tag: southern

Katie’s Carolina Jam Cupcakes

This is my adaptation of the “Tennessee Jam Cake” or “Kentucky Jam Cake.” Jam cakes are spiced, feature jam in the batter (typically blackberry) and can include chopped dried fruit and nuts. They are usually layered with caramel icing and served around the holidays.

In my Carolina version, the jam is a triple berry with blackberries, blueberries, and strawberries. I used mace instead of nutmeg and Ceylon cinnamon for a more refined spice flavor. I rarely have time for layer cakes and fancy piping in our busy house, so cupcakes are a quick and easy solution for this traditional Southern treat. You could also make into two loaf cakes.

Ingredients

For the jam:

  • 3 heaped cups frozen mixed berries (strawberries, blueberries, and blackberries)
  • 1/2 cup granulated cane sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

For the cake:

  • 1/2 cup unsalted butter softened
  • 1/4 cup shortening (I prefer a non hydrogenated variety like Nutiva)
  • 1 1/4 cup granulated cane sugar
  • 4 eggs, room temperature
  • 2 1/2 cups cake flour (I like King Arthur)
  • 1 tsp fine sea salt
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp ground mace
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 2/3 cup buttermilk

For the white caramel icing:

  • 1/2 cup unsalted butter
  • 1 cup whole milk
  • 3 cups granulated cane sugar
  • 1 1/2 tsp fine sea salt
  • 1 tsp vanilla extract

Optional:

  • 1/2 cup chopped pecans
  • 1/2 cup golden raisins
  • 24 pecan halves

Method

Make the jam. Combine the frozen berries, sugar, lemon juice, and lemon zest in a saucepan. Heat over low heat until the berries are thawed and juicy. Bring to a low simmer and cook for 20 to 25 minutes or until the mixture starts to gel on the back of a spoon. While the mixture cooks, mash the berries intermittently with a spoon or a potato masher. Strain the mixture through a fine mesh sieve to remove the seeds. Set aside to cool.

Preheat the oven to 350°. Line muffin tins with 24 paper liners.

Make the cake batter.Combine the flour, salt, soda, and spices in a bowl and set aside. Cream the butter, shortening, and sugar in a stand mixer on high for about five minutes. Add the room temperature eggs two at a time, mixing until thoroughly combined, about 1 minute on high in a stand mixer. Scrape the sides the bowl between each addition. Add half the flour mixture and mix on low until just combined. Do not over beat! Add the buttermilk and mix until just combined. Add the remaining flour and the jam and mix until just combined. If using chopped nuts and raisins, add these now, folding in by hand.

Distribute evenly between the lined muffin tins. Bake for about 20 minutes. Allow to cool before icing.

Make the white caramel icing. Melt the butter in medium to large saucepan. Add the sugar, milk, salt, and vanilla and bring to a simmer. Cook on low to medium heat until the mixture reaches the soft ball stage or 235 – 245°. Transfer the hot caramel to the bowl of a stand mixer and beat until creamy. If the mixture becomes to thick or sticky, add a small amount of cream and beat until the consistency is smooth again.

Top the cooled cupcakes with a dollop of the caramel icing, and garnish with pecans, if desired. Here’s a tip for creating a quick candied pecan: dip the halves in the caramel icing prior to beating. Bake on a parchment lined baking sheet at 350° for about five minutes.

Recipe by Katie

Grandma’s Tea Cakes with Pecans and Raisins

Both of my Grandmas made Tea Cakes, dating back to the 1915’s.  Mom’s mother had a pecan orchard and plenty of nuts, so she included them, along with raisins, in her Old-Fashioned Tea Cakes. Dad’s mom made them without any add-ins.  I have happy memories of eating them at both Grandmas’ houses.  This recipe is for the fancy Tea Cakes.   Most recipes call for rolling the dough and cutting the Tea Cakes out, but both of my Grandmas just pinched off some dough and used their fingers to flatten the Tea Cakes, so that’s the method I am recommending

¼ cup unsalted butter at room temperature

¼ cup butter-flavored Crisco

1 ⅓ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoons baking powder

½ teaspoon salt

¼ cup buttermilk

½ cup chopped and toasted pecans

½ cup golden raisins

In the large bowl of a stand mixer, beat the butter and shortening until creamy.  Add the sugar and beat on medium low speed until creamed.  Add the egg and vanilla and beat until combined. 

In a medium bowl, combine the flour, baking soda and salt and whisk the ingredients to combine.  Add about half of the flour mix to the butter mixture and beat until combined.  Pour in the buttermilk and mix to combine, then add the remaining flour.  The dough will be soft and sticky. Finally, add the nuts and raisins and mix to combine thoroughly.  Using a spatula, scrape together the dough into a ball. 

Turn the dough out onto a piece of Saran Wrap and refrigerate at least 1 hour or overnight.  Remove from the refrigerator and using a medium ice cream scoop, portion out 9 scoops of dough onto a parchment-lined cookie sheet.  Flour your hands and form the scoops into balls.  Using your fingers, press the balls down to about ¼ inch.  Make sure you leave about 1 ½ inches between raw cookies, as they spread out. Bake at 350° for 10-11 minutes or until the bottoms of the cookies are lightly browned.  Cool for 5 minutes on the cookie sheet.  Remove to a rack and finish cooling the cookies.  Store in an airtight container.

Recipe by Mary