Saturday, January 07, 2006

Rombauer Jam Cake

We decided to make a cake for L's birthday. After browsing my favorite food blogs, I ended up making the Rombauer Jam Cake from my tattered and stained Joy of Cooking cookbook. We used dark brown sugar and raspberry jam. After chasing around town for a 7 inch bundt cake pan (which doesn't exist in space or time - apparently only 6 1/2 and 8 inch versions are available), I noted that the old cookbook refers to a tube pan. Of course I don't have one of those either, so after much internal debate and anxiety ( I know you pedantic cooks like me will relate to this), I went with the large bundt pan that I had in the cupboard. I cooked it a bit less than the 30 minutes it called for and the cake came out perfectly. Lovely spicy flavor, the moistness and flavor of the raspberry jam is subtly declared. Nice change from our standard chocolate cake(s). Happy Birthday L!

Recipe for Rombauer Jam Cake from the Joy of Cooking (1975 edition)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg

6 tablespoons butter
1 cup packed brown sugar
2 eggs
3 tablespoons cultured sour cream
1 cup raspberry or blackberry jam
(1/2 cup chopped nuts)

The ingredients should be at room temperature. This usually means setting the wrapped butter on the counter a half hour or more before you need it. The warmer your house, the faster it will warm up to the 68 degrees that's best for creaming. Putting it on top of the pre-heating oven to warm it up faster does not work - it will melt and definitely not ever become light - and yes, I have tried this.

Pre-heat the oven to 350 degrees.
Sift together the first 6 ingredients.
Cream the butter and 1 cup of the brown sugar. If you are not familiar with creaming technique, baking 911 has an excellent explanation complete with photos.
Beat in the eggs, one at a time.
Beat in the sour cream.
Add the flour mixture into the butter and stir until barely mixed.
Add the cup of jam and stir.
Pour the batter into a buttered tube or bundt pan and bake about 30 minutes.

Icing : Quick Brown Sugar
This icing is very fast and easy.
1 1/2 cups brown sugar - you can use either dark or golden brown sugar. Dark will give it more of a molasses flavor.
5 tablespoons heavy cream
2 teaspoons butter
1/8 teaspoon salt
1/2 teaspoon vanilla

Combine the first 4 ingredients into a saucepan and heat while stirring occasionally on medium flame until it just reaches the boiling point. Remove from heat, wait a minute and then add the vanilla. Use an electric mixer to beat the mixture until thick enough to spread - about 2 minutes.


Anonymous Pat said...

Sounds yummy. What is the caloric content???

3:14 PM  
Blogger cineasregine said...

I made this cake yesterday, 10/29/08 and it was delicious. The icing is divine. I used an 8inch square cake pan, and it worked PERFECTLY. I also added 1 tsp vanilla extract and replaced some of the nutmeg/cinammon/clove with FIVE SPICE (which is a combination of clove, nutmeg, cinnamon, pepper, and something else).

10:21 AM  
Blogger Heidi said...

nice modification to use the 5 spice - I think the 5th ingredient might be star anise? anyway, thanks for the comment - i'm going to try your version next time!

11:30 AM  

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