Old-Fashioned Jam Cake Recipe

Old-Fashioned Jam Cake Recipe photo by Taste of Home

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I remember my Aunt Murna telling me she made this cake often when she was a young girl. Through the years, she made improvements to it, and her cake become a real family favorite. It has been a popular staple at our reunions.

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Old-Fashioned Jam Cake Recipe

Prep: 25 min. + standing Bake: 40 min. + cooling

Yield: 12-16 Servings

25 40 65

Ingredients

1 cup raisins
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
1 cup butter, softened
1 cup sugar
4 eggs
3 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 jar (12 ounces) or 1 cup blackberry jam
2/3 cup buttermilk
1 cup chopped pecans
CARAMEL ICING:
1 cup butter, cubed
2 cups packed brown sugar
1/2 cup 2% milk
3-1/2 to 4 cups confectioners' sugar

Directions

In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts.
Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake. Yield: 12-16 servings.

If cooking for two: Prepare and frost entire cake, then freeze serving-size portions to enjoy for months to come.

Nutritional Facts 1 serving (1 slice) equals 702 calories, 30 g fat (15 g saturated fat), 116 mg cholesterol, 353 mg sodium, 107 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Old-Fashioned Jam Cake in Reminisce March/April 1992, p35