{"id":528,"date":"2021-05-25T10:30:00","date_gmt":"2021-05-25T14:30:00","guid":{"rendered":"https:\/\/vintagelivingmodernlife.com\/?p=528"},"modified":"2021-05-10T11:10:21","modified_gmt":"2021-05-10T15:10:21","slug":"many-layered-jam-cake","status":"publish","type":"post","link":"https:\/\/vintagelivingmodernlife.com\/index.php\/2021\/05\/25\/many-layered-jam-cake\/","title":{"rendered":"Many Layered Jam Cake"},"content":{"rendered":"\n
\"Multi-layered
A 1929 recipe for Many Layered Jam Cake. This will become your new favorite!<\/figcaption><\/figure><\/div>\n\n\n\n

The Many Layered Jam Cake is one rich cake. After trying it once, this recipe goes into my permanent rotation for entertaining. A bit more involved than an everyday cake, Many Layered Jam Cake definitely tastes like more than a sum of its parts. This is a delicious, decadent cake for your next vintage gathering.<\/p>\n\n\n\n

The original 1920s recipe called for two different types of marmalade. It didn\u2019t mean sweet orange marmalade and another sweet orange marmalade. This recipe calls for orange marmalade and lemon marmalade. Or maybe orange and lime. Even a sweet orange and a tart orange would be good.<\/p>\n\n\n\n

\"Cake
Look at that rich deliciousness!<\/figcaption><\/figure><\/div>\n\n\n\n

In search of marmalade…<\/h2>\n\n\n\n

I couldn\u2019t find any of that locally. My area sells sweet orange marmalade. Period. While I don\u2019t live in the middle of nowhere, I also don\u2019t reside in a large metropolis. But the three groceries I checked all offered sweet orange marmalade and nothing else.<\/p>\n\n\n\n

If you want to try this with other flavors, you may be reduced to making your own marmalade. Any citrus fruit can be turned into marmalade. Oranges, lemons, limes, even grapefruit marmalade can be successful. Here\u2019s<\/a> a recipe for Meyer Lemon Marmalade by the Ball Company. The Ball Company that makes canning jars. They know a thing or two about canning recipes, and their Blue Book is legendary. I own two copies. But I digress.<\/p>\n\n\n\n

\"Two
Cake pans ready to go into the oven. Each one held 1\/2 cup of batter.<\/figcaption><\/figure><\/div>\n\n\n\n

Without any other options, I made the cake with just sweet orange marmalade. And Oh. My. I won\u2019t say that I saw taste testers fighting over the cake when we did the original tasting. But I can say that every time I looked in the refrigerator a little more of it was missing. Even the Resident Fruit Hater at my house loved it.\u00a0<\/p>\n\n\n\n

Ingredient substitutions<\/h2>\n\n\n\n

I made the Many Layered Jam Cake with gluten free flour because that\u2019s what I have to use. The original recipe was written for ordinary cake flour. (To substitute regular flour for cake flour you simply measure a cup and then remove 2 tablespoons of flour from the measuring cup. Then, if you like, stir in 2 Tablespoons cornstarch to make up your full cup of flour.)<\/p>\n\n\n\n

This cake is baked in layers. I used a 1\/2 cup measure and ended up with seven very thin layers that baked in 12 – 14 minutes apiece. Once baked, I flipped them out of the pan and let them cool. And you know what? Cake layers that are only 1\/4-inch thick cool really quickly. In less than half an hour after baking all the layers I was ready to assemble the cake. <\/p>\n\n\n\n

Loose and fluffy<\/h2>\n\n\n\n

I used wax paper in the bottom of the pans to make removal easy. Changing the paper lining with each layer works best. Or simply grease and flour your pans really well so the layers don’t stick.<\/p>\n\n\n\n

\"One
Bottom cake layer with a thin coating of marmalade. Ready for the next layer.<\/figcaption><\/figure><\/div>\n\n\n\n

Confession: the recipe calls for 2 teaspoons of baking powder. I swear I don’t remember putting that in. If you use the baking powder, your layers will probably rise a bit more than mine did, and taste less dense. Either way, this Many Layered Jam Cake is amazing.<\/p>\n\n\n\n

Using only one type of marmalade, it took most of a jar to assemble the seven layers. A thin spread of marmalade goes between each layer. Then top the assembled cake with a nice sprinkle of powdered sugar. It\u2019s so rich that it doesn\u2019t need more than that. Icing would not only be overkill, but it would dull the citrus flavors of the rest of the cake.<\/p>\n\n\n\n

If the weather’s warm, enjoy your cake with a nice glass of iced coffee. I wrote about iced coffee in the 1920s in this blog post<\/a>.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Many Layered Jam Cake<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cooling and assembly<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert, Tea time<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>