Saturday, November 15, 2008

Jam cake

Hello everyone, I was inspired to make this cake because I had a big jar of jam sitting in the pantry and I knew it would take some very dedicated toast eating to get through it otherwise. I made this cake when I got home quite late one night. It's so easy as you just throw everything into the food processor and then whack it into the oven. I tried out the cake on the boys in the office the next day (always willing to be my guinea pigs!) and they loved it. It doesn't have an icing, but I'm sure served with a big dollop of thick cream it would only be enhanced. The recipe comes from a very handy book called "3 Ways With Stale Bread" by Ross Dobson. It's a really handy book, I do recommend it.

Have a fabulous week. Love from Jane xx

Jam cake

Serves 10 very generously

What you need:
  • 185g softened butter
  • 185g brown sugar
  • 3 eggs
  • 250g sour cream or creme fraiche
  • 2 cups self raising flour
  • 1 cup any jam you like

What you do:
  1. Preheat the oven to 180.
  2. Butter or oil spray a bundt tin (they are the ones that have fluted sides and a kind of column in the middle so you get a doughnut shaped cake).
  3. Place the butter and brown sugar in the food processor and blend till smooth.
  4. Add the eggs, one at a time, and blend for a few seconds between each addition.
  5. Add the sour cream or creme fraiche and the flour to the food processor and blend until you have a thick batter.
  6. Transfer the batter to a big bowl (it makes a big quantity) and stir through the jam.
  7. Spoon the batter into the cake tin and bake for about 40 minutes. Do watch it - all the sugar in the batter makes it cook quickly so keep an eye on it from 30 minutes onwards.
  8. Serve warm or at room temperature with cream, icecream, custard or all three.