Skip to main content

Strawberry Jam Cake and Homemade Vanilla Icecream

That is a really lousy picture of a pretty decent dessert.

After my success with the world's largest strawberry rhubarb pie, I decided to try and bake a cake.  Sounds so simple, doesn't it?  Living 5,500 feet above sea level makes it a daunting task.

But let's start with the ice cream recipe.  Normally, I use a sweet cream ice cream recipe from my trusty Ben & Jerry's book.  Today I wanted something a little less fussy, because I was  also fixing dinner and baking a cake.

I googled "easy vanilla ice cream recipe" and this is what I found.  I like it because it only has a few ingredients, and it doesn't require eggs!  That turned out to be a really good thing, because later, I needed all 3 of my eggs to make the cake!

With the ice cream churning around in my ice cream maker, I turned my attention to the cake.  I found this recipe in the July/August 2012 issue of "Tea Time" magazine.  The recipe was for fussy little individual cakes.  I made the batter and baked it in a 13x9 pan.

Strawberry Jam Cake

2 cups cake flour (I used AP because at my altitude, it gives more structure)
1 teaspoon baking powder (I used about a quarter teaspoon less, again because of altitude)
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup salted butter, softened
1 1/4 cups sugar (I subtracted 2 tablespoons- altitude)
1/2 cup seedless strawberry jam
3 large eggs
1/2 teaspoon vanilla extract
Red food coloring
1/3 cup buttermilk (I used about 4 tablespoons more- altitude)

Preheat oven to 350- I baked mine at 375 to adjust for altitude.  Grease a 13x9 cake pan- I used my pyrex.

Mix everything from the flour to the baking soda in a medium bowl.  I used a whisk to get everything really incorporated.

Cream the butter and sugar in your mixer until light and fluffy- about 4 minutes on high speed.  Add the strawberry jam and mix well.  Add eggs, one at a time, and mix well after each addition.  Add vanilla and a tiddly bit of food coloring.  Now alternate the dry ingredients with the buttermilk, beginning and ending with the flour mixture.  Make sure everything is well incorporated, stopping to scrape down the sides of the mixture every once in a while during the process.

Pour the batter evenly into your prepared 13x9 dish.  Bake for about 25 minutes- but start checking for doneness at about 15 minutes.

Here's the frosting recipe:

Strawberry-Cream Cheese Frosting

4 ounces cream cheese, softened
1/2 cup salted butter, softened
2 tablespoons seedless strawberry jam (I added a little more for additional strawberry flavor)
1/4 teaspoon vanilla extract
3 1/2 cups confectioner's sugar
Red food coloring (I didn't use any)

Put everything in the bowl of your mixer and start on low speed until everything is incorporated.  Switch to high speed to whip in some air to make it light.  Refrigerate at least 30 minutes before using.


Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Gouda Mac and Cheese

IMG_1102, originally uploaded by All Things Mimi. Dev loves gouda cheese.
We had a hunk of it in our fridge.
So...I decided to make mac and cheese out of it.
Unfortunately, I wasn't going by a recipe, so I can't tell you exactly how I did it. I can give you a blow by blow, but that's about it.
I started by sauteeing an onion in olive oil and butter (if I had to guess at amounts, I'd say maybe a couple of tablespoons of butter and one tablespoon of olive oil). Oh- and I started boiling the elbow pasta. I boiled about half a pound of pasta for 8 minutes, then drained it.
Back at the cheese sauce...
After the onions had softened (about maybe 5 minutes), I added flour. How much? I have no idea- maybe a quarter cup? I let it cook like a roux for about 5 minutes. I added a little salt and a few drops of hot sauce at this point. I had managed to eek 2 cups of dairy liquid out of my fridge- I had about 1/2 cup of 2% milk, about 1 cup of half and half and maybe 1/2 cup of white wine. …