Alright, so I need to figure out how to list all the ingredients for a Mama's Crow's Raisin Nut Jam Cake. Hmm, okay, let me start by recalling what a cake typically includes. There's usually flour, sugar, eggs, butter or oil, baking powder or soda, salt as seasonings, then dry fruits like raisins and maybe nuts if they're part of the recipe.
Wait, the user mentioned "Mama crows raisin nut jam cake." So I guess it's a type of pound cake with raisins and nuts mixed in. Maybe it's similar to a banana bread cake but with different toppings or ingredients.
I should check what each ingredient does. Flour is essential for structure. Sugar gives sweetness, probably in two parts—brown and white—to balance the flavors. Eggs add creaminess. Butter or oil helps with moisture. Baking powder or soda is for rising. Salt is a base seasoning.
Raisins are the main fruit addition, but they also have antioxidants. Nuts could be for crunch and adding more flavor. Maybe chocolate chips too? The user mentioned jam inside, so that's likely blackstrap molasses since it's commonly used in African American desserts for its deep color and rich flavor.
Then there might be some optional things like vanilla extract or lemon zest if someone wants to add a citrus note. Vanilla is versatile. Eggs again—maybe two cups of all-purpose flour, one cup of sugar each? Then three eggs, one stick butter, one teaspoon baking powder, a half teaspoon salt.
For the fruit mixture: half a cup raisins, maybe some chocolate chips for variety, then the jam. Then assemble everything in a greased pan and bake until done. Oh, and don't forget the optional additions like nuts or spices if someone wants to tweak it.
I should organize this into bullet points with SEO-friendly keywords so search engines can pick up relevant terms. Maybe include things like "cake recipe," "Mama's Crow's Raisin Nut Jam Cake ingredients" etc., making sure each ingredient is clear and concise.
</think>
**Mama’s Crow’s Raisin Nut Jam Cake Ingredients:**
- **Flour**: 2 cups (all-purpose)
- **Brown Sugar**: 1 cup, packed
- **White Sugar**: 1 cup, granulated
- **Butter or Oil**: 1 stick, softened
- **Eggs**: 3 large (or 4 small)
- **Baking Powder**: 1 teaspoon
- **Salt**: ½ teaspoon
- **Raisins**: ½ cup, chopped
- **Nuts** (optional): Almonds, walnuts, or other nuts to taste
- **Blackstrap Molasses**: ¼ cup (or equivalent, e.g., brown molasses)
- **Chocolate Chips** (optional): For added variety and color
**Prep the Fruit Mixture:**
Combine raisins, nuts (if using), blackstrap molasses, and chocolate chips in a small bowl.
For additional flavor, consider adding:
- **Vanilla Extract**: 1 teaspoon
- **Lemon Zest**: For a citrus twist
Mix well before combining with cake batter.
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**Baking Instructions:**
Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan or line with parchment paper.
Combine dry ingredients and wet ingredients separately. Mix until smooth, then combine and pour into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
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Enjoy your Mama’s Crow’s Raisin Nut Jam Cake!
Steps
<think>
Alright, so I'm trying to figure out how to make this Mama Crow's Raisin Nut Jam Cake. It sounds really interesting but a bit intimidating because there are so many steps involved. Let me break it down.
First, the ingredients list is quite extensive. There’s flour, sugar, butter, milk, vanilla extract, baking powder, baking soda, salt, raisins, nuts, and jam. I know some of these basics from baking cakes before, but others like raisin nut jam might be new to me. Wait, what kind of jam are they using? Is it store-bought or homemade?
The instructions say preheat the oven, mix dry ingredients in a bowl, pour into another mixing bowl with wet ingredients and nuts, stir until combined. Then bake at 350°F for 40-60 minutes. Sounds standard but I'm worried about overbaking since cakes can be tricky.
Next step is making the jam from scratch. They mention dissolving sugar in water, adding pectin, then thickening with cornstarch and boiling until thickened. I’ve heard of using pectin for jams before to make them set better. Then mix it with raisins and nuts. Hmm, maybe I should try that.
The frosting part is white chocolate ganache. That's something I've seen in other cakes but not sure how to make. It involves cream cheese, butter, powdered sugar, vanilla, and chocolate. Maybe I can substitute some for easier access ingredients if needed.
I wonder about the assembly step. Mixing jam with cooled cake? Do they mean just drizzling it over or spreading it into the pan? The assembly time being 30 minutes sounds perfect, but what if the cake is still warm from baking?
Oh right, safety tips like letting it cool on a wire rack and store properly. Makes sense because cakes can be fragile.
Wait, I need to make sure all my tools are ready: mixing bowls, spatula, etc. Oh, and having fresh butter since it's melted in the recipe.
Also, the step about using raisin-nut jam instead of store-bought might affect flavor. Maybe I should taste test midway if possible or adjust later.
I'm a bit concerned about the baking time for the cake. Too long and it could dry out; too short and undercooked inside. Maybe check with a toothpick halfway through? Though cakes are tricky because they expand so maybe just bake until a toothpick comes out clean around halfway.
Another concern is handling the frosting. White chocolate can be messy, but since it's ganache, it should set nicely once cooled.
I think I have all the steps now. Let me try to outline them clearly, making sure each step is concise and in order. Using SEO-friendly keywords like "cake recipe," "mama crow's raisin nut jam cake" will help with searchability. Also, structuring for readability with headers and bullet points would be good.
I should also mention the optional parts if any, but it seems everything is included. Maybe adding a note about substituting pectin or adjusting measurements based on taste preferences could be helpful too.
</think>
**Mama Crow's Raisin Nut Jam Cake Recipe: A Comprehensive Guide**
**Ingredients:**
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 cups raisins (chopped)
- 2 cups mixed nuts (almonds, walnuts, etc.)
- 1 cup unsweetened jam (raisin nut mixture)
**Instructions:**
1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. **Mix Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, melted butter, eggs, milk, vanilla extract, baking powder, baking soda, and salt until well combined.
3. **Combine Wet Ingredients:** In another mixing bowl, beat together the raisins, nuts, jam, and melted butter for about 2 minutes until smooth.
4. **Mix Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
5. **Bake Cake:** Pour the batter evenly into prepared pans. Bake in the preheated oven for 40-60 minutes, or until a toothpick inserted into the center comes out clean.
6. **Prepare Jam Filling:** In a small saucepan, bring water to a boil. Dissolve 1 tablespoon sugar in it. Add pectin and stir until dissolved. Boil gently without stirring for about 5-7 minutes, then turn off heat and let cool slightly.
7. **Thicken Jam:** Stir cornstarch into the hot jam mixture until thickened; pour back into the pan over high heat.
8. **Mix Jam with Nuts:** In a bowl, mix the thickened jam with raisins and nuts until well combined.
9. **Make Ganache Frosting:** In a double boiler or microwave-safe dish, cream together white chocolate, softened butter, powdered sugar, vanilla extract, and melted chocolate (if using). Pour over cooled cake and spread evenly.
10. **Assemble Cake:** Let the cake cool in pans for 30 minutes before removing from pans. Place on a wire rack to cool completely at room temperature.
**Tips:**
- **Flavor Testing:** Taste test the jam midway through preparation if desired, adjusting seasoning as needed.
- **Substitutions:** Adjust ingredient quantities based on personal taste preferences.
- **Frosting Consistency:** Ganache should set once cooled. Be prepared for clean-up due to its messiness.
**Safety and Storage:**
- Let cake cool completely before frosting or serving.
- Store in an airtight container at room temperature, best enjoyed within 2 days.