Aunt Murna's Jam Cake Recipe

4.5 5 3
Aunt Murna's Jam Cake Recipe
Aunt Murna's Jam Cake Recipe photo by Taste of Home
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Aunt Murna's Jam Cake Recipe

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4.5 5 3
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 1 cup raisins
  • 1 can (8 ounces) crushed pineapple with juice
  • 1 cup butter, softened
  • 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 cup sugar
  • 1/3 cup unsweetened 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
  • 2 cups packed brown sugar
  • 1/2 cup milk
  • 3-1/2 to 4 cups sifted confectioners' sugar

Directions

Soak raisins in pineapple and juice several hours or overnight. In a large mixing bowl, cream butter. 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 ingredients are combined. stir in raisins, pineapple and pecans. Pour into two greased and floured 9-in. round cake pans. Bake at 350° for 50 minutes or until cakes test done. Cool in pans 10 minutes on a wire rack before removing to rack. For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from heat. Cool just until warm; beat in enough confectioners' sugar until icing is of 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

Nutritional Facts

1 slice: 694 calories, 30g fat (15g saturated fat), 116mg cholesterol, 353mg sodium, 105g carbohydrate (83g sugars, 2g fiber), 6g protein.

  • 1 cup raisins
  • 1 can (8 ounces) crushed pineapple with juice
  • 1 cup butter, softened
  • 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 cup sugar
  • 1/3 cup unsweetened 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
  • 2 cups packed brown sugar
  • 1/2 cup milk
  • 3-1/2 to 4 cups sifted confectioners' sugar
  1. Soak raisins in pineapple and juice several hours or overnight. In a large mixing bowl, cream butter. 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 ingredients are combined. stir in raisins, pineapple and pecans. Pour into two greased and floured 9-in. round cake pans. Bake at 350° for 50 minutes or until cakes test done. Cool in pans 10 minutes on a wire rack before removing to rack. For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from heat. Cool just until warm; beat in enough confectioners' sugar until icing is of 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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Reviews forAunt Murna's Jam Cake

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TTTY User ID: 1810069 246442
Reviewed Apr. 1, 2016

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

MY REVIEW
katandalan User ID: 5391877 246427
Reviewed Apr. 1, 2016

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

MY REVIEW
jdh0731 User ID: 3723039 17394
Reviewed Mar. 23, 2014

"Skip the raisins and this cake is awesome!"

MY REVIEW
Allesande User ID: 2610573 202139
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?"

MY REVIEW
chellee User ID: 3447867 18775
Reviewed Dec. 4, 2008

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

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