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Aunt Murna's Jam Cake Recipe

Aunt Murna's Jam Cake Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD:12-16 servings

Ingredients

  • 1 cup raisins
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup butter, softened
  • 1 cup sugar
  • 4 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
  • CARAMEL ICING:
  • 1 cup butter, cubed
  • 2 cups packed brown sugar
  • 1/2 cup milk
  • 3-1/2 to 4 cups sifted confectioners' sugar

Directions

  • 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.

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.