Jam Cake

Name: Jam Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 16 servings
Cuisine: North America, Southern
Ingredients: 1 cup raisins; 1 can (8 ounces) crushed pineapple, undrained; 1 cup butter, softened; 1 cup sugar; 4 large eggs, room temperature; 3 cups all-purpose flour; 1/3 cup baking cocoa; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1 jar (12 ounces) or 1 cup blackberry jam; 2/3 cup buttermilk; 1 cup chopped pecans; CARAMEL ICING:; 1 cup butter, cubed; 2 cups packed brown sugar; 1/2 cup 2% milk; 3-1/2 to 4 cups confectioners' sugar

Total Time Prep: 25 min. + standing Bake: 40 min. + cooling

Yield 16 servings

Test Kitchen Approved

This old-fashioned jam cake—a melange of blackberry spread, brown sugar frosting and pecans—is a southern-accented dessert that's destined to become a favorite.

Ingredients

1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup butter, softened
1 cup sugar
4 large eggs, room temperature
3 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 jar (12 ounces) or 1 cup blackberry jam
2/3 cup buttermilk
1 cup chopped pecans
CARAMEL ICING:
1 cup butter, cubed
2 cups packed brown sugar
1/2 cup 2% milk
3-1/2 to 4 cups confectioners' sugar

Directions

In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts.
Spread into 2 greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and side of cake. If desired, press additional chopped pecans onto side of cake after frosting and top cake with pecan halves.

Nutrition Facts

1 piece: 702 calories, 30g fat (15g saturated fat), 116mg cholesterol, 353mg sodium, 107g carbohydrate (86g sugars, 2g fiber), 6g protein.

I remember my Aunt Murna telling me she made this old-fashioned jam cake often when she was a young girl. Through the years, she made improvements to it, and her cake became a real family favorite. It has been a popular staple at our reunions. —Janet Robinson, Lawrenceburg, Kentucky

Recipe Creator