I make jam cakes for many holidays. My mother made them before me. They are truly a southern tradition in our family.
Old Fashioned Southern Jam Cake
1 3/4 cups all-purpose flour
1 1/2 cups granulated white sugar
1 cup canola oil
1 cup buttermilk
1 cup raisins
1 cup smuckers seedless blackberry jam
1 tsp. baking soda
1 tsp.baking powder
1 tsp.ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp.vanilla extract
1 cup finely chopped pecans or walnuts
Preheat oven to 350 degrees and spray or flour 2 (9 inch) round baking pans. Put all ingredients into a large bowl except pecans and mix well on low. Increase speed to high until sugar is completely dissolved. Fold in pecans and pour into pans. Bake 40 minutes or until cake pulls away from side of pans. Remove cake from pans and add caramel icing.
(This cake is a holiday tradition in our family. I have made it every year for Thanksgiving and Christmas for many years. It always turns out great)
2 1/4 cups brown sugar
1 1/2 sticks butter or margarine
2 tsps. vanilla extract
3 tbsps. white corn syrup
4 1/2 tbsps milk
2 1/4 cups confectioners sugar
Melt all ingredients except confectioners sugar on top of stove. Remove from heat and add sugar. Stir or cool until it has a glazed look and is of spreading consistency. Spread on cake.
(This frosting will do the jam cake above. If you make it in a long pan, you can half the recipe for frosting but with the layered pans I use the amounts above. This frosting is great on any cake.)
If you like this recipe, you might also like my recipe for Apple Spice Cake with Caramel Frosting.
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