You are here: Home » Recipes » Old-Fashioned Jam Cake Old-Fashioned Jam Cake Recipe by American Profile Yield 12 to 16 servings A blackberry and raspberry jam cake, topped with caramel pecan icing PrintEmail "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 flour1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 teaspoon ground cloves1 teaspoon ground allspice2 cups granulated sugar1 cup (2 sticks) butter, softened1 cup blackberry jam1 cup raspberry jam4 eggs1 cup milk1 teaspoon vanilla extract1 cup chopped nuts, optionalCaramel Icing:2 cups packed light brown sugar1/2 cup milk8 teaspoons butter1/8 teaspoon salt4 cups confectioners' sugar1 cup chopped nuts, optional Instructions Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans. 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. 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. 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.