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Aunt Murna’s Jam Cake

Name: Aunt Murna's Jam Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 servings.
Ingredients: 1 cup raisins; 1 can (8 ounces) crushed pineapple, undrained; 1 cup butter, softened; 1 cup sugar; 4 large eggs, room temperature; 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 2% milk; 3-1/2 to 4 cups sifted confectioners' sugar

4 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. + soaking Bake: 50 min. + cooling

Makes

16 servings

Updated: Aug. 20, 2023

I remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky

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

Next Recipe

Ingredients

1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup butter, softened
1 cup sugar
4 large eggs, room temperature
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 2% milk
3-1/2 to 4 cups sifted confectioners' sugar

Directions

Soak raisins in pineapple and juice several hours or overnight.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in pans for 10 minutes before removing to wire racks.
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 for icing to reach spreading consistency. Add more sugar for thicker icing or more milk to thin it. Frost cooled cake.

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

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

Aunt Murna’s Jam Cake

Ingredients

Directions

Nutrition Facts

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