I make this jam cake every year for my family and a few others. This cake has been a tradition in our family for many generations and it wouldn’t be the holidays without it. It’s definitely a highlight for our family to sit and enjoy this cake with a hot cup of coffee of a cold glass of milk. If you never tried a traditional Southern Jam Cake, you’re definitely missing out. Make this one for your family and friends!
Old Fashioned Southern Jam Cake Ingredients Needed:
All- purpose flour
Granulated white sugar
Oil (we use canola)
Smuckers seedless blackberry jam
Finely chopped pecans or walnuts
Caramel Frosting Ingredients Needed:
White corn syrup
This cake can also be made in a 9X13 which we also do quite often, especially if we are taking it to a gathering. If you have followed our site for any amount of time you know we love vintage cake recipes. This is one of our most popular for a reason! It’s really just that good and gets better with time. You can definitely make this cake a few days in advance!
Comments on this incredible cake!
“This is the best cake there is! So happy to find this recipe. It taste just like my grandmothers! This will definitely be on our Christmas table this year. Thank you so much for your wonderful recipes. I love your magazine too.”- Willa
“Hands down. Best. Jam. Cake. Ever. Enough said!!!” – Barbara
“I was looking to recreate Christmas past. My aunts made jam cakes, but I knew little about them, except they were good! I found your recipe and after much looking, decided on this one. I can not tell you how great this cake is! A total keeper and will be making it from now on! Also my first time trying one! THANK YOU! Love every recipe I’ve tried on your site!” – Debbie
“Hello again! Thought you might like an update and to know that I won the Blue Ribbon this year (2019) at the Kentucky State Fair for this cake using your recipe in the Jam Cake with Caramel Icing class! It is an absolute winner!!” – Tenley Green
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Southern Jam Cake
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated white sugar
- 1 cup oil (we use canola)
- 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.allspice
- 1/2 tsp.salt
- 1 tsp.vanilla extract
- 1 cup finely chopped pecans or walnuts
- 3 eggs
- 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
- 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.
- 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.
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