Jam Cake with Caramel Frosting

  • Yield: 12 servings


2cups buttermilk
1 1/2teaspoons baking soda
3 1/2cups flour
1teaspoon allspice
1teaspoon nutmeg
1teaspoon cinnamon
1 1/2cups blackberry preserves
1cup chopped walnuts
1cup raisins or currants
2cups sugar
1cup (2 sticks) butter
4-- eggs
Caramel Frosting:
2cups sugar
1/2cup (1 stick) butter
1/2cup milk


  1. For the cake, mix the buttermilk and baking soda in a small bowl.  Combine the flour, allspice, nutmeg and cinnamon in a bowl and mix well.  Stir in the preserves, walnuts and raisins.  Beat the sugar and butter in a mixing bowl until light and fluffy, scraping the bowl occasionally.  Add the eggs to the butter mixture 1 at a time, beating well after each addition.  Stir in the buttermilk mixture.  Add the flour mixture gradually, stirring constantly.
  2. Spoon the batter into 3 buttered and floured 9-inch cake pans.  Bake at 350F for 30 minutes or until the layers test done.  Cool in the pans for 10 minutes.  Remove to a wire rack to cool completely.
  3. For the frosting, bring the sugar, butter and milk to a boil in a saucepan, stirring occasionally.  Boil for 2 minutes.  Let stand until cool.  Beat with a wooden spoon to a spreading consistency.  Spread the frosting between the layers and over the top and side of the cake.

Recipe reprinted with permission from the Junior League of Owensboro’s Home Again, Home Again (Junior League of Owensboro, Kentucky, 2004).