Old-Fashioned Jam Cake Recipe
Old-Fashioned Jam Cake Recipe photo by Taste of Home
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Old-Fashioned Jam Cake Recipe

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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.
TOTAL TIME: Prep: 25 min. + standing Bake: 40 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 25 min. + standing Bake: 40 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
  • 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
  • 1 cup butter, cubed
  • 2 cups packed brown sugar
  • 1/2 cup 2% milk
  • 3-1/2 to 4 cups confectioners' sugar

Nutritional Facts

1 slice: 702 calories, 30g fat (15g saturated fat), 116mg cholesterol, 353mg sodium, 107g carbohydrate (86g sugars, 2g fiber), 6g protein.


  1. In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes.
  2. 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.
  3. 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.
  4. 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.
Originally published as Old-Fashioned Jam Cake in Reminisce March/April 1992, p35

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sonyalinton User ID: 8207129 233770
Reviewed Sep. 30, 2015

"Love this cake"

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