Category: Cinnamon Flavor

Jam Cake!

For most of my life I heard about “Granny”. My Great-Grandmother. By all accounts she was an amazing cook, great seamstress and she was feisty! My Great-Grandfather was 27 years older than her and had come from a family of privilege in Georgia. My Great-Grandfather was “one of the most sought-after bachelors”. By all accounts he was a bit of player and drove a flashy “rubber-tired buggy” with a “trotting horse”. Today that might be compared to a little red corvette. Granny was a schoolmistress that came from a hard working, “good” family. In the 12 years they were married, prior to his death, they had 4 children and she was pregnant with the 5th when he passed. While the story is told of their love at first sight, I’m guessing there was a certain amount of satisfaction in catching the un-catchable.

In 1900 $18,690 would have been the equivalent of approximately $430,000 today. In 1900 that would have meant that you were wealthy. This is how much the savings passbook shows my great grand parents had in the their bank account when Granny started using it to write recipes. That is a lot of money for the time. While they lived a somewhat grand life with servants and a large plantation home, they also were very conscious of using what they could from their own land. They had crops such as watermelon and their own patch for growing fruits and vegetables. They also raised several different types of chickens and had milk, butter and cheese from their own cows.

A grandchild’s imagination can run wild and mine is no different. At first, I imagined my “feisty” Granny getting mad at Ab, my great grandfather’s nickname. Perhaps he had asked her to run ANOTHER errand to the bank on a day when she had sick children and chores to do on the Plantation. I can see her running into a friend and asking for her Watermelon Rind Preserves recipe. When she realized she has no paper, maybe she thought, “I’ll show him the value of his money!” and scratched out the recipe right there on the 4th page of the passbook. I say this because the recipe is quickly given. There is no list of ingredients and amounts, then instructions. It’s all on continuous sentence.

I sometimes fantasize that maybe she really didn’t have any paper and thought it would be “just one recipe”. However, it became her go to for writing recipes when she ran into friends. Eventually, the recipes did evolve and have a list of and amounts ingredients and instructions.

Today we don’t have passbooks and most of our recipes are shared via email, the Internet or pinterest. Having those recipes written in my grandmother’s handwriting is invaluable. As the years passed, after my Grandfather’s death, times got hard for my great-grandmother and her family. She was able to turn to her Brother in law for help and keep her family together, during the depression, World War II and a great cyclone. I still imagine that she would have been teaching us that the value of a rich family history has more value than today’s $430,000.

My favorite recipe was the Jam Cake. This is a traditional southern cake that came out of Tennessee or Kentucky, depending on what website you are looking at. I have searched high and low for a jam cake recipe that was made with wine instead of buttermilk. I’m not sure why Granny made the substitution, but it sure is good!

I’m giving it to you as written and then my version. How lucky was my Granny to be able to bake with such a limited recipe. I hope you enjoy it too.

 

Jam Cake!
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Jam Cake!
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Ingredients
Servings:
Instructions
  1. Beat eggs and sugar together until light colored and ribbony.
  2. Sift flour and baking powder together.
  3. Beat butter until light and fluffy. Add to eggs and sugar.
  4. Slowly add flour & baking powder mix to butter/eggs mixture.
  5. Once flour is completely added, add spices and lastly wine. Blend until just combined.
  6. Pour into 8 or 9 inch cake pans that have been greased and floured. Bake at 350°F for 30 - 35 minutes or until toothpick comes out clean.
  7. For frosting I make a cream cheese frosting and use a good store bought caramel sauce to make a caramel frosting. Divide the layers. I put an extra layer of jam in between cake layers with the frosting and then frost the whole cake.
  8. You can find my cream cheese frosting recipe in my May 8, 2015 post of Red Velvet cake.
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Valentine’s Day is Red Hots!

Valentines Day is approaching quickly. I admit that my love of the holiday comes and goes. This year I am looking for something simple to do. It seems that this year we are very busy with all sorts of activities, holidays and sports going on.

Tradition says we should give and receive chocolate and other sweets. I think one of the most charming sweets is Red Hots. I love the cinnamon flavor of theses heart shape imperial candies. They are sweet but not super cinnamon-y and spicy. I thought it would be fun to add these cinnamon treats to a butter cream frosting. They add the flavor and a pink and red sparkle to the frosting.

The next question was what to put this fabulous frosting on. I decided on brownies. I really like the contrast of ooey, gooey chocolate with the sweet and spicy frosting. I also happened to dip chocolate chip cookies and even shortbread in the frosting. I don’t think you can go wrong with any baked good. Happy Valentine’s Day!

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Red Hots Candy Frosting
Print Recipe
I crushed the heart shaped, cinnamon flavored candy and added it to a vanilla frosting. The result was a sweet, slightly spicy, pink and red spreckled frosting. I put it over brownies and love the way it tastes with chocolate but you use it on anything you would frost.
Servings Prep Time
12 cupcakes 10 minutes
Servings Prep Time
12 cupcakes 10 minutes
Red Hots Candy Frosting
Print Recipe
I crushed the heart shaped, cinnamon flavored candy and added it to a vanilla frosting. The result was a sweet, slightly spicy, pink and red spreckled frosting. I put it over brownies and love the way it tastes with chocolate but you use it on anything you would frost.
Servings Prep Time
12 cupcakes 10 minutes
Servings Prep Time
12 cupcakes 10 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Using a hand or stand up mixer, beat butter until it is creamy and light.
  2. Add the vanilla and keep beating on a slow speed
  3. Slowly add confectioners sugar. You will need to scrape the bottom and sides. If you need extra moisture, you may add a teaspoon of milk at a time. Don't overdo the milk
  4. Once all the ingredients are breamed together, fold in the crushed red hots. Make sure they are completely crushed so they don't clog a frosting tip.
  5. Frost your treats
Recipe Notes

I had a hard time finding Red Hots in the grocery store.  I may have been too early.  However, you can usually find cinnamon imperials in the cake decorating aisle.  They are really the same thing.  You can really use ay cinnamon flavored candy.

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