https://thesouthernladycooks.com/2011/12/23/southern-jam-cake/
I made this cake for the first time last night. The recipe is straightforward and easy to follow. The recipe is a little bit too much volume for 2 x 9" round pans - each layer is a bit too tall and takes a bit too long to cook, so the skin is a little tough on the bottom and sides. I think making 3 layers would be just right. The frosting, however, is why I am making this post. I have never made this kind of frosting. The frosting was a bit grainy. The recipe calls for melting the ingredients and stirring, removing from heat and then adding powdered sugar. As soon as the butter was melted, I used my stick mixer to mix the frosting ingredients in the pan...and as soon as everything was blended, I removed it from the heat. If I had "cooked" the frosting a little longer is it possible that the frosting would be less grainy?
I made this cake for the first time last night. The recipe is straightforward and easy to follow. The recipe is a little bit too much volume for 2 x 9" round pans - each layer is a bit too tall and takes a bit too long to cook, so the skin is a little tough on the bottom and sides. I think making 3 layers would be just right. The frosting, however, is why I am making this post. I have never made this kind of frosting. The frosting was a bit grainy. The recipe calls for melting the ingredients and stirring, removing from heat and then adding powdered sugar. As soon as the butter was melted, I used my stick mixer to mix the frosting ingredients in the pan...and as soon as everything was blended, I removed it from the heat. If I had "cooked" the frosting a little longer is it possible that the frosting would be less grainy?
