Old-Fashioned Jam Cake

  • Yield: 12 to 16 servings

"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."


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