Old-Fashioned Jam Cake

  • Yield 12 to 16 servings

A blackberry and raspberry jam cake, topped with caramel pecan icing

old_fashioned_jam_cake

"We gather at my granddaughter's house each Thanksgiving and Christmas to keep our family traditions going strong. One of my family's favorites is my Jam Cake."

Ingredients

Cake:
3 cups self-rising flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
2 cups granulated sugar
1 cup (2 sticks) butter, softened
1 cup blackberry jam
1 cup raspberry jam
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped nuts, optional
Caramel Icing:
2 cups packed light brown sugar
1/2 cup milk
8 teaspoons butter
1/8 teaspoon salt
4 cups confectioners' sugar
1 cup chopped nuts, optional

Instructions

  1. Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
  2. To prepare the cake, sift the flour and spices into a large mixing bowl. Stir in the sugar. Using a mixer at medium speed, beat the butter, jams, eggs, milk, and vanilla until smooth, 2 minutes. Stir in the nuts, if desired.
  3. Divide batter evenly among the prepared pans. Bake 18 to 23 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pans on a wire rack 10 minutes. Remove the layers from the pans to cool completely on a wire rack.
  4. To prepare the icing, combine the brown sugar, milk, butter, and salt in a large saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and add the confectioners’ sugar. If the icing is too thick, add a little milk. Stir in nuts, if desired. Spread over one cake layer. Top with second layer; ice top. Top with third layer, ice top.

Recipe by Bernice Stahl, Auburn, Ky.

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