Vintage Recipe: An Old-Fashioned Jam Cake (2024)

FAQs

How long will a jam cake keep? ›

Jam Cake Recipe Storage

If you don't have a dome, refrigerate until icing sets (around 15 to 20 minutes), then cover loosely with foil or plastic wrap. It will last for up to 4 days. Let sit at room temperature for 30 to 45 minutes before serving.

What Are Vintage Cakes? Vintage cakes are vintage or “retro” because they've been around (and around and around) for centuries. They're known for their frilly, over-piped design and can be traced back to the French Rococo style of the 1700s – an age known for its ornate and gilded designs.

In the 1700s, there was no baking soda or baking powder. To get their cakes to rise, cooks of that time had to use a branch from a peach tree - "they were very specific about using a peach branch," Kornblum said - to whip either egg yolks for about 15 minutes or egg whites for a full hour.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Kentucky Jam Cake is a traditional cake made with blackberry jam, special spices, nuts and real old fashioned caramel icing to create a moist and rich dessert sure to satisfy a nostalgic craving. Can be frozen and enjoyed at your convenience, or refrigerated for 3 weeks.

From its inception, the Lane Cake became an honored Southern baking tradition; however, the rest of the country was introduced to Lane Cake when it was mentioned in 1960's To Kill a Mockingbird.

Carrot cake. Jell-O poke cake. Pudding cake, Bundt cake, or Bundt pudding cake. Strawberry shortcake.

The world's oldest known cake, baked during the reign of Pepi II in Egypt between BCE 2251 and 2157. Alimentarium, Vevey, Switzerland. The Egyptians gave us the world's oldest known cake–and also the world's oldest Tupperware as it happens.

Victorians and American colonists did use a much inferior (in taste and effect) alternative to baking soda known as pearl ash. Prior to learning the process of making it from Native Americans, however, yeast was the only leavening agent known in Europe!

What was the first cake flavor? ›

The first cakes were very different from what we eat today. They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills.

Back then lava cake was all the rage. Chocolatier Jacques Torres claims to have invented the dish, but Jean-Georges Vongerichten disputes him vehemently, saying that he accidentally pulled a chocolate sponge cake out of the oven before it was finished and discovered a runny center.

Pinata' cake or 'Smash' is a heart-shaped cake with a hammer.

Stir the banana, parsnips, orange zest, berries, applesauce, coconut yogurt, coconut sugar, coconut oil, and vanilla extract in a large mixing bowl. In a separate mixing bowl, whisk the flour, baking powder, and cardamom. Pour the dry ingredients into the bowl with the wet ingredients.

If you mix incorrect measurements of sugar, butter, and eggs, the cake will become rubbery.

“You'll want to store a cake in the fridge with plastic wrap against the cut part (of the cake) to prevent the cake from drying out,” says Edwards, adding that store-bought cakes may last longer in the fridge, but homemade cakes should typically be consumed in five to seven days.

According to the U.S. Department of Agriculture, these seemingly indestructible pastries typically stay fresh for six months in the pantry and up to a year when refrigerated. But anecdotally we know that they can last for decades; some of the oldest have been preserved for more than a century.

Cake with Buttercream, Whipped Cream or Custard (like Moist Chocolate Cake with Fluffy Chocolate Frosting): 4 days, since dairy spoils quicker. Fruit-filled Cake (like Lemon Curd Cake) 3-5 days, depending on the acidity and moisture content of the fruit filling or topping.

Cakes with high sugar content tend to last longer due to sugar's natural preservative properties. Dairy-based cakes, on the other hand, spoil faster due to the perishable nature of dairy products. Similarly, cakes with fruit fillings or toppings also have a shorter shelf life.