Old-Fashioned Jam Cake
TOTAL TIME: Prep: 25 min. + standing Bake: 40 min. + cooling
YIELD: 16 servings.
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.
Ingredients
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1 cup raisins
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1 can (8 ounces) crushed pineapple, undrained
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1 cup butter, softened
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1 cup sugar
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4 large eggs, room temperature
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3 cups all-purpose flour
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1/3 cup baking cocoa
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
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1 jar (12 ounces) or 1 cup blackberry jam
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2/3 cup buttermilk
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1 cup chopped pecans
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CARAMEL ICING:
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1 cup butter, cubed
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2 cups packed brown sugar
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1/2 cup 2% milk
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3-1/2 to 4 cups confectioners' sugar
Directions
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1.
In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes.
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2.
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. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts.
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3.
Spread into 2 greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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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 side of cake.
Nutrition Facts
1 piece: 702 calories, 30g fat (15g saturated fat), 116mg cholesterol, 353mg sodium, 107g carbohydrate (86g sugars, 2g fiber), 6g protein.
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