Aunt Murna's Jam Cake Recipe
Aunt Murna's Jam Cake Recipe photo by Taste of Home

Aunt Murna's Jam Cake Recipe

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I remember Aunt Murna telling me that she created her Jam Cake recipe as a very young girl. Through the years she made improvements, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions and at Christmastime. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:12-16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 12-16 servings


  • 1 cup raisins
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup butter, softened
  • 1 cup sugar
  • 4 large eggs
  • 1 jar (12 ounces) blackberry jam or 1 cup homemade blackberry jam
  • 2/3 cup buttermilk
  • 2-1/2 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 cup chopped pecans
  • 1 cup butter, cubed
  • 2 cups packed brown sugar
  • 1/2 cup milk
  • 3-1/2 to 4 cups sifted confectioners' sugar

Nutritional Facts

1 serving (1 slice) equals 694 calories, 30 g fat (15 g saturated fat), 116 mg cholesterol, 353 mg sodium, 105 g carbohydrate, 2 g fiber, 6 g protein.


  1. Soak raisins in pineapple and juice several hours or overnight.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until combined. Stir in the raisins, pineapple and pecans.
  3. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks.
  4. For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from the heat. Cool just until warm; beat in enough confectioners' sugar until icing achieves spreading consistency. Add more sugar for thicker icing; more milk to thin it. Frost cooled cake. Yield: 12-16 servings.
Originally published as Aunt Murna's Jam Cake in Grandma's Great Desserts Cookbook 1992, p11

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Reviewed Apr. 1, 2016

"Next time I would not include the cocoa powder. Does not taste like jam cake with cocoa added."

Reviewed Apr. 1, 2016

"Could you use another flavor jam? Guess I'm wondering how much you actually taste the blackberry?"

Reviewed Mar. 23, 2014

"Skip the raisins and this cake is awesome!"

Reviewed Dec. 17, 2008

"This sounds delicious. My mother always made a jam cake for the holidays, but hers were made in a tube pan and did not have frosting. Would it be possible to bake this cake in a tube pan and omit the frosting?"

Reviewed Dec. 4, 2008

"This sounds wonderful, I think this cake will be a huge hit at Christmas!"

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