Cream butter and gradually add sugar.
Cream together until light and fluffy.
Add eggs.
Sift flour before measuring.
Add spices and salt.
Dissolve soda in buttermilk.
Add buttermilk mixture and flour mixture, beating after each addition.
Lightly dredge the raisins and pecans with extra flour and add to batter. Add jam and stir.
Pour batter into 2 greased and wax paper lined 9-inch cake pans.
Bake at 325\u00b0 until toothpick comes out clean. Frost with caramel icing.
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
f lingon berry or berry jam and a good pinch of
Note: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981
ack.
Heat the cherry jam until smooth and pour it
ookie with a teaspoonful of jam.
Bake at 350 degrees
an. Warm 1/3 cup jam in a saucepan until it
Melt the butter and sugar in a pan over gentle heat then take off the heat and stir-in the biscuit curmbs. Press this mixture evenly into the bottom and slightly up the sides of a greased loose-bottomed 20cm cake tin. Place in the refrigerator and chill for 2 hours.
Remove the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
Make the filling: Place the soft cheese, sugar and ...
Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest.
Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.
Place the berries in a large saucepan. Add 1/4 cup water, the lemon juice and the liqueur. Bring to a boil. Reduce the heat and simmer for 15 mins.
Pour in the sugar and stir over low heat, until dissolved. Increase the heat and bring to a boil for 10-12 mins. Place a candy thermometer in the pan. Do not stir, bring the temperature to 220\u00b0F, then remove from heat and cool for 15 mins. Pour into sterilized jars.
o 325\u00b0F. Warm the jam in a saucepan and stir
alf of the black currant jam over the base layer. Set
time.
Add molasses, jam and mix well.
Blend
over cream cheese layer with jam.Be careful to spread only
uring last 10 minutes.
Jam is done when a spoon
ach addition. Add essence and jam, beat until combined.
Transfer
ell mixed.
Add the jam, blend in.
Add the
lasses. Scoop 8 balls of blackcurrant sorbet with an ice cream
0 minutes before proceeding with recipe.
On a floured surface
ith a little whipped cream (recipe follows) or cinnamon on top