Jam Cake with Burnt Sugar Glaze

Page 385

Cuisine: Southern/Soul Food | Course Type: Cakes

(1 review)

Tags: zu

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This cake is a wonder! So far we've made it with fig and ginger jam in a springform pan; with muscat grape jam and extra raisins in two loaf pans. Each time was a roaring success. (We skipped nuts on both occasions.) It's an amazingly moist cake; the aroma is fabulous. I would guess that it would have a decent shelf life -- but thus far it's never made it to a day three. I'm looking forward to trying it with marmalade, with cherry preserves and added ginger--the possibilities are endless.

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