Old-Fashioned Jam Cake

  • Yield 12 to 16 servings

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


"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."


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


  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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