Old-Fashioned Jam Cake Recipe

3.5 2 3
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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3.5 2 3
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 40 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 40 min. + cooling

Ingredients

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

Directions

Soak raisins in pineapple for several hours or overnight. Sift together dry ingredients; set aside. In a large mixing bowl, cream butter. Add eggs, one at a time, beating well after each addition. Add jam and buttermilk; blend well. Add dry ingredients; mix just until all ingredients are combined. Stir in raisin/pineapple mixture and nuts. Spread into two greased and floured 9-in. cake pans. Bake at 350° for 50 minutes or until cakes test done. Cool 10 minutes before removing from pans to cool on a wire rack. For icing, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from heat; cool until just warm. With an electric mixer, beat in enough of the confectioners' sugar until a spreading consistency is reached. Frost cooled 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

Nutritional Facts

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

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  • 1 cup raisins
  • 1 can (8 ounces) crushed pineapple, undrained
  • 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 butter, softened
  • 4 eggs
  • 1 jar (12 ounces) or 1 cup blackberry jam
  • 2/3 cup buttermilk
  • 1 cup chopped pecans
  • CARAMEL ICING:
  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 1/2 cup milk
  • 3-1/2 to 4 cups confectioners' sugar
  1. Soak raisins in pineapple for several hours or overnight. Sift together dry ingredients; set aside. In a large mixing bowl, cream butter. Add eggs, one at a time, beating well after each addition. Add jam and buttermilk; blend well. Add dry ingredients; mix just until all ingredients are combined. Stir in raisin/pineapple mixture and nuts. Spread into two greased and floured 9-in. cake pans. Bake at 350° for 50 minutes or until cakes test done. Cool 10 minutes before removing from pans to cool on a wire rack. For icing, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from heat; cool until just warm. With an electric mixer, beat in enough of the confectioners' sugar until a spreading consistency is reached. Frost cooled 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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2124arizona User ID: 845443 268876
Reviewed Jul. 2, 2017

"This spice cake coupled with the jam provides for a delicious cake!!"

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

"Love this cake"

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