SOUTHERN JAM CAKE
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I make jam cakes for many holidays. My mother made them before me. This Southern Jam Cake is truly a tradition in my family. We couldn’t have our holiday without all of us enjoying this wonderful tradition.
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 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of ground cloves
1 teaspoon of allspice
1/2 teaspoon of salt
1 teaspoon of vanilla extract
1 cup finely chopped pecans or walnuts
3 eggs
How to Prepare:
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. Note: If you make this in the bundt pan you will need to cook it longer. I cooked this bundt cake 55 minutes and it turned out perfect.
Caramel Frosting
2 1/4 cups brown sugar
1 1/2 sticks butter or margarine
2 teaspoons of vanilla extract
3 tablespoons of white corn syrup
4 1/2 tablespoons of 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 made in layered pans. 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. I used half of the recipe for the bundt cake since I decided not to ice the entire cake.)
Southern Jam Cake
Southern Jam Cake
This Southern Jam Cake is absolutely amazing!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Ingredients
- 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.allspice
- 1/2 tsp.salt
- 1 tsp.vanilla extract
- 1 cup finely chopped pecans or walnuts
- 3 eggs
Caramel Frosting
- 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
Instructions
- 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.
Frosting Instructions
- 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.
Notes
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. For the bundt cake, I used half of the frosting recipe, since I didnt frost the whole cake.
Don’t Forget to Pin this Southern Jam Cake!
If you like this recipe, you might also like my recipe for Apple Spice Cake with Caramel Frosting.
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My recipe has been pass down for 6 generations, it is above a 90–100plus years old. It is skittle like your , but your has things that l. Don!t care for. But I bet it is very wonderful . I love mind, but might try your
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!
Oh goodness! This is just WONDERFUL!! It’s our family favorite and we look forward to it ever year. I am so HAPPY it was such a hit and you enjoyed this cake. Your comment made my day. Have a great week 🙂
I have made this cake three times and it is delicious. I do have one question. For some reason the icing for me comes out gritty, what am I doing wrong? Thank you
It sounds like the powdered sugar is not completely melting in the frosting. Make sure it is totally incorporated before spreading on the cake. Hope this helps, Sheila. You might even try setting it on the hot stove burner while you are mixing it together but watch that it does not burn it.
Thank you. I will give that a try the next time.
Best Jam Cake there is!!
I love this cake and icing .i give it 10plus
Strange question but do you think this could be used as a muffin batter?
I have not tried making this as muffins, Nina, but the batter when I make it looks as if you could make muffins out of it and it would work ok. If you try it, let us know how it turns out. I think it might work for you.
Boy, does this cake bring back all sorts of grand memories for Christmastime!!!! The only differences my Mother used were Black Walnuts we went yearly to harvest at the old Oxmoor Farm in Louisville. Then the owners had no problems with folks filling baskets with them and going on their way. I loved the end product: the shelled nuts, but I detested the black stuff that came inherently on the shells. Then it was home and laying newspaper on our garage floor for them to dry out and ripen. Then crack with hammers to get the goods. The second difference was that she would only prepare the cake with Damson Plum Preserves. Along side of the Jam Cake was her classic homemade Coconut Cake!!!! Yummy.
this sounds like our christmas when we were young my grandma would use black walnuts in the cake. she allways used homemade blackberry preserves in her cake. she would serve u a big peice of cake and a big dip of ice cream vannilla. and your eyes were bulging when you tryed to eat it all
I’d rather have a cake baked in a 9X13 pan because it is easier to have smaller pieces cut. How long do you suggest I bake it? Also since the recipe doesn’t say, is the cake cooled before frosting it or do you pour the frosting over the cake while it i still warm? Sounds like my type of cake, spicy and perhaps a bit dense which I love.
Yes, Sue, you cool the cake before frosting. I would cook about 10 minutes less time and then check the center to see if done. Happy holidays to you and yours.
This was the favorite recipe of my aunt Eva, her specialty. I have not eaten one of these esp home made in years. We had big family holiday gatherings (4 adult sisters and many offspring) at my grandparents’ home in Milldale, TN, a quaint little village where everyone knew each other and cared and loved one another. Great times back then. This picture just looks tasty. Lovely memories of days gone by.
My former mother-in-law gave me her grandmothers recipe for a blackberry jam cake with a cooked frosting similar to this one, but the recipe called for whiskey which my mother-in-law left out because she did not believe in using any kind of alcoholic beverage for anything. I made the recipe once, minus the whiskey, and it was wonderful!
We love jam cake and it is a family tradition with my family and has been for years, Polly. Thank you for the comment and for being a part of our community. I hope you enjoy this recipe.
My Tennessee granny made this for me as well. Such good memories!
When I was a kid — in the 60’s and 70’s — my Mom made a peach cake exactly as you have described it. — lard can and all. I do remember she used dried peaches to make the filling. It was never my favorite but her Jam and Applesauce cakes were delicious. She would ice one Jam cake with caramel frosting and one Jam cake with chocolate fudge frosting. Such memories!
I want to try using candied fruit this time. Do you remember how much fruit your Mom used?
I use this blackberry jam cake recipe, and put candied fruit to make a fruit cake! It is awesome I am told. My dad and sister especially like it! I eat a little but too rich for me!
Thank you so much for posting this! My grandma made this every Christmas, but her recipe was her mother’s & was very out dated & didn’t use any modern ingredients. She just passed away so now I’m going to use this recipe to make it this year
You’re so welcome Amber. I hope you enjoy the recipe. Have a wonderful weekend!
Dorothy, we. Just called it stack cake mom used an apple filling ( the subject of many conversations) sauce? Butter ? Mixture? Wrapped it in cheese cloth until “done”She was a native of Ky.
This almost sounds like apple stack cake. Instead of using apples, use peaches.
I make this icing in the microwave. I microwave on high the brown sugar and butter for 2 minutes. I add vanilla, corn syrup, milk and microwave on high for 2 minutes. Whisk in sifted confectioners sugar and it is done. To me, this is easier and quicker than the stove.
Thank you Faye I’m going to try this microwave recipe.
I enjoy the memory of large family gathering and this cake. My mother in law made this cake and she made a dried peach cake. She had eleven children and most came home for holidays. The peach cake was 5 white cake layers with peach mix between each layer and then cover completely with peach mix. She then put cake inside a large empty lard can and sealed until it ready to eat. She waited until the mix had soaked into the white layers before serving. I would like to know if you have heard of this kind of cake. Thanks for posting so that others can enjoy southern eating.Dorothy
Thank you Dorothy for your kind and interesting comment. I am sorry I don’t know this cake but sounds delicious. Someone else may see this and remember your Mom’s peach cake. I will try and do some research myself. Hope you have a great weekend and thank you for being a part of our community.
Could someone tell me how long you cook the frosting ingredients on the stove? Thanks.
Just until they are all melted. Only takes about five minutes to melt them.
I THOUGHT MY Grandmother made up this recipe. She told me that it is my job to continue on after she is gone. I love it. SHE didn’t use confectioners sugar but I do.
Hello! From one KY gal to another, I just wanted to let you know that I just won 2nd place (red ribbon) with this recipe at the Kentucky State Fair! I used seedless black raspberry jam and my own caramel icing recipe. This recipe is a winner!!
Thank you Tenley! So happy you won at the fair with the cake. This cake is a tradition in our family. We have it for Christmas every year and it would not be Christmas if we didn’t have this cake. Always nice to meet another Kentuckian and happy you are enjoying the cake. Thank you for letting us know. Have a great weekend.
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!!❤️
OH MY!!! That is just such wonderful news!! Thank you so much and congratulations!
Thanks for saying this…… I prefer black Raspberry jam too…. Will do it in November!
This cake doesn’t need eggs? I have it baking now and just realized I never added any eggs. I pray my cake turns out ok. Was the eggs omitted or just not needed in this house recipe?
The recipe states 3 eggs.
The 3 eggs were last on the list after the chopped nuts. The recipe said mix all ingredients well and then add the nuts. If you don’t look carefully, it’s possible to miss the eggs.
Thanks you for sharing your beautiful, delicious recipes. God bless you! MERRY CHRISTMAS TO YOU AND YOUR LOVED ONES!
You’re very welcome!! Thank you for such a kind and sweet comment! Hope you and your family have a wonderful holiday! Merry Christmas!
My Aunt Jenny made this cake ( which was my Grandma’s recipe) every time she came to visit. Which was 3 or 4 times a year. She passed away in 2011 and haven’t had one since.
KY gal here, love the recipe!!! Christmas has to have a Jam cake! Memories of Momma and Gran. Love the icing as well!!!
I agree, have to have Jam Cake at Christmas!!
I love this cake recipe. I don’t have allspice, but have pumpkin pie spice. Is it ok to substitute
You can try it, I have never made it any other way. Never hurts to experiment.
T hanks for sharing please email more
My Mama made a 4-layer version of this every Christmas because it was my favorite (Daddy’s was fresh coconut cake). She always used strawberry jam. How I miss it! My husband never cared for it and is now diabetic, so I have little incentive to make it myself.
My mother used to make a fruitcake and she put blackerberry jam into it also. Do you have a recipe for this or would it be the same as your jam cake and add fruit to it. She would put this cake in a tin for the flavors to soak in
I have never tried adding fruit to a jam cake, Donna. Maybe, she just put jam in her fruitcake. I don’t have a fruitcake recipe on the site.
OH MY!!! So good. I am a New Zealander who lived in KY for 3 1/2 years. I was in KY this past July and tasted a jam cake which was purchased at an Amish store. After much googling I landed on your page. I made your recipe exactly as stated but I used a 9×13 pan and halved the frosting as per your suggestion. It is moist and delicious with such an easy technique. It is now pinned to my “It’s a keeper” board. Thank you for a great recipe
I am so glad you found my recipe and it worked out so perfectly for you! Thanks for letting me know. Have a wonderful weekend!
My mom used to make this. She used Black Walnuts, which she got us kids to crack with a hammer.
I am 64 years old and this is my favorite cake of all . My wife makes it for my birthday every year ( which is next week May 7th ). My first cake was about 43 years ago , and i loved it every since. Thank You, Gerald
My mother always made this cake for Christmas. She would make it about two weeks before,and hide it in a cabinet. The longer it set out, the better it would get. It’s been 15 years since I have enjoyed this wonderful cake. I hope to make it asap for Christmas!
I am making a Kentucky Jam cake that has been handed down from my great-grandmother to take to my co-workers tomorrow. We always add strong black coffee to our recipe. It really brings out the flavor of the cocoa, spices and the blackberry jam. My recipe also requires more flour.
Cake sounds yummy. I think I might try apricot jam just because I love apricot preserves & some pineapple preserves also.
My family used a fluted pan when making jam cake. One difference was a jigger or so of bourbon poured over the cake as soon as you removed it from the oven. For those who don’t know, the alcohol evaporates from the heat.
Love all those new recipes, will try them, that fudge is first! Thank you! <3
Jam cake is a thanksgiving and Christmas tradition in my family and has been for generations…along with boiled custard (sometime called float) to drink.
All ways called it float, had it with the jam cake, its been a life time tradition
My Mother ways made this cake for Christmas…Thanks for.sharing
Can u provide how to make the float or boiled custard you were talking about . Would love to add to my list of goodies for my grandkids to enjoy thank you
This cake has been handed down several times in my family, we always used home made strawberry jam and blackberry jam in equal parts. The caramel frosting was made in an iron skittle by browning the sugar first, a little trouble but worth the effort
My family is from TN right next to the KY line. Both of my grandmothers made these cakes and I absolutely loved them. They never lasted very long. They added black walnuts instead of pecans; we picked up the walnuts and put them in the driveway for the car to drive over to break off the outside hull. Then we had to crack and she’ll the nuts. A lot of work, but so worth it. Also, they used more of a glaze than a frosting. I remember them using condensed milk and sugar and I think some vanilla and boiling it; then using a skewer to pierce the cake after it was stacked and pouring it into and over the cake to soak in. We had to refrigerate it, but it was SO delicious and so moist.
Oh wow I remember my grandmother doing the sAmerican thing wonderful memories I’m from Tennessee to
Can you make this in a bundt pan?
This , is almost identical to my grandmas recipe, I make every Christmas. I always use a bundt pan.
Yes
I went grocery shopping just for this cake today, but failed to notice it calls for white sugar … If I substitute brown, will it be awful?
How would the recipe change for a 13×9 pan? I live in Kentucky and this was a must have every Christmas. My grandmother died and no longer had a recipe..thank you soon much for sharing
I use a 13 x 9 sometimes and don’t change the recipe, Angie. I cook the same amount of time, too.
This sounds soooo good to me and I would like to try it. How can I print it out on my printer?? I remember my Grandmother making jam cake. It was to die for!! Glad to see you recipe!
Look under the recipe and click on the printer icon there. You can remove the photo and any test you don’t want and just print the recipe, Linda. You will love this cake.
did anyone have trouble with raisns going to bottom and sticking to non-stick pan?
I boil my raisins for just a few minutes and it seems to make the jam cake even more moist.
My grandmother and mother always took a couple spoonfuls of the flour and spice mix, put them in a closed container with the raisins (and walnuts) and shook it well. This ensured they were coated well and prevented them from settling!
I always flour my raisins and nuts
you can also put them in a bowl of flour and using your hands “dust” them with the flour then they will not go to the bottom!
I make. Them every yr for Thanksgiving and Christmas,
Made it …..looks wonderful !……..Does it need to go in the frig ?
No, I don’t put it in the fridge, Charlotte. I just put it under a cake cover or on a cake stand. It will keep probably close to 2 weeks. I would not put in a warm place but a cool place but you don’t have to refrigerate it. I think it gets better the longer you have it. Hope you enjoy the cake.
Hi, first thank you for posting this recipe!!! Ive looked all over to find just an old fashioned jam cake…My question is this would it be posssible to cut the sugars in this cake using baking Stevia or Splenda?…unfortunately we are a family with Type 2 and Im always rearranging a recipe. would love your opinion…thx
I think you might be able to halve it with splenda but I have never tried it.
The first one is all gone !….baking another one today !
That is funny Charlotte! So happy you like this cake. My girls would kill me if I did not make this cake over the holidays. They don’t think there is any other cake that is any good but this one! Enjoy!
It is an old family tradition to make my Mammy’s Tennessee Jam cake. I use the same recipe that she used, pulled from a stained and yellowed page in her favorite cook book. Mammy George made her own jam so I don’t think my cake will ever be as good even with the best fresh jam in the community. But she would be proud that I can put a real “scald” on that caramel icing 🙂 This recipe is much like hers! Thanks for sharing!
I am looking for a “Stack Pie” recipe, My Grandmother also made often. She made with gram crackers and several layers, very heavy ! I have found some recipe on internet…but none that is done with Gram Crackers, and I just think they are Not the same as my Grandmothers ? these were also a tradition, but no one has her recipe. Hope someone can help me out here. THANKS !!
Sorry, I don’t have one with graham crackers, Della.
Wondering if you can substitute raspberry Jam for the blackberry jam?
Love your recipes- your site is always the first one I check when I’m looking for recipes
Yes, I think it would work fine, although I have not tried it. My sister makes it with strawberry jam and that works fine.
I made This cake today, turned out great but a problem with the frosting. My son made it for me and It got hard before he could spread it. Any ideas on what went wrong, thanks
He could have cooked it too long or added too much sugar. You can try adding more milk to thin it if it gets too hard.
Thanks!
Could you share a fresh cocont cake with7min frosting thank you
This is the only coconut cake on the site, Rosemary. Here is the link to the recipe: https://thesouthernladycooks.com/2013/02/27/coconut-cake-with-coconut-frosting/
We always had a jam cake for the holidays.One year my 2 older sisters were in charge of getting it made.Well…..they got into a fight, caramel icing went everywhere, and let me tell ya that stuff sticks to anything. True southern memories.
My grandmother made this Jam Cake every Christmas. Everyone loved it. Also on the menu was fresh coconut cake and boiled custard. During the year she always had Beer Rabbit Molasses cookies, pound cake and chess pies. She was an exceptional cook. Dearly loved and missed.
BRER Rabbit, not BEER.
I grew up with this cake every christmas. it was at my mothers house as well as grandmothers and all my aunts. They always said if you didn’t use homemade jam, the jam would fall to the bottom of the cake. (old wives tale?) My husbands mother made one for his grooms cake when we got married. I will be making it this Christmas
I’m from Kentucky and my grandmother and mother used to make blackberry jam cake at Thanksgiving, Christmas and Easter. My grandmother would add hickory nuts instead of pecans as hickory nut trees were plentiful in our area. She would also decorate the icing with whole hickory nuts. I usually make one for Christmas. My absolute favorite cake ever! Thanks for bringing back some great memories.
My mom made it for me every Christmas and brought it to us from Tennessee. She had a recipe which I have but I am not sure about the frosting but it was the most delicious caramel frosting soft and hard enough to keep cake moist.
I remember having this cake every Christmas. My Mom never had a recipe, but I recall.watching her make the frosting in her iron skillet. She threw in a stick of butter, a box of brown sugar, Carnation milk, but I don’ t remember the powdered sugar. Is there a recipe without the powdered sugar? The icing would harden and tasted like a delicious Praline.
This Penuche Frosting recipe with this cake is the old fashioned caramel frosting like my mother used on her jam cakes, BJ. You could also put this on the jam cake and my mother did put it on hers but it is hard to work with and if you are not used to making this, it takes some time and effort. Click on the link to go to the cake recipe and check out the frosting.https://thesouthernladycooks.com/2010/10/25/yellow-cake-with-penuche-frosting/
Ours did NOT have powdered sugar, but the recipe has been lost. Would LOVE to have one without it.
If you click on this link, you will get the penuche frosting or caramel frosting like my mother made without the powdered sugar, Suzanne: https://thesouthernladycooks.com/2010/10/25/yellow-cake-with-penuche-frosting/
I’m making this cake for my Father-In Laws 76 th birthday!! Thanks for the wonderful recipe!!!
Unfortunately I don’t have round cake pans, can you suggest a baking dish the right size for this?
You can make it in a 9 x 13 dish or cake pan, Heather.
I made this cake for the first time on Thanksgiving and now I have made two more for Christmas 🙂 hands down a new holiday tradition! Thank you for sharing!
I would really like to thank you for all your recipes. I grew up in Iowa, but my family is from miss. My mother, grandmother, and great grandmother have all passed away, so that leaves me and my sisters and daughters for the baking and cooking. Whenever I can’t remember something of a recipe, I can always find it on your site. Thanks again for keeping their memory alive thru wonderful southern cooking.
You can add dates chopped or diced apples Ive made this for 40 yrs
Can you any other icing beside caramel?
You could but I always use the caramel. You might try cream cheese.
Thanks for the original, old Southern recipe. It shouldn’t be altered one bit and I love your blog more than any i’ve seen. Looking forward to more. From another KY gal
Wow 1 cup of oi! Can the oil be replaced with low fat
milk?
I always make it by the recipe.
I’m from TN and my grandmother used to make jam cake every year. I have her recipe and this is very much like it except we use black walnuts. I was able to buy some black walnuts while driving through Georgia last week. This is one cake that I think just needs to be two layers so one can really enjoy the decadence of the caramel frosting! I was just home visiting for Thanksgiving and brought back locally made blackberry jam so the jam cake is on my weekend baking list! I like this cake to ‘set’ for a few days before serving but I can taste it now!! Lovely cake darlin’ !!
I made it tonight and it is for tomorrow. Should I put in refrigerator?
No, You don’t have to refrigerate this cake. Just keep it in a cool place and it will keep for a long time.
Made this cake for the first time and its now a forever recipe! Thank you so much for sharing!
Thank you Vickie!
How much do you charge and do you make and sell any. Thinking of Christmas.
No, I don’t make them to sell Rachel. I just don’t have time to do it.
Hello and good day to you! Thank you so much for your awesome recipes 🙂 I am not southern, I don’t ink, but I can pick a good recipe and am making this for the first time today. My question for you is, it tells us to mix the ing on high til the sugar is dissolved am wondering about how long on average that is? Thank you again!
Just a few minutes. 2 maybe. Just until everything is liquid.
Thank you for getting back to me! I am looking for a good candied walnut recipe too! Hope you have one 🙂
I don’t have it Vickie.
Question?? Could I use self rising flour???
I have never made it using self-rising flour. I usually just stick to the recipe.
Can u use another flavor jam..like strawberry or apricot preserve..my mother makes this cake every year for christmas but she now suffering with dementia and has not baked in a couple years so I might try some bakin this year…Lord help me lol
Yes, my sister makes it using strawberry preserves.
I am 66 yrs. and in my childhood my Mom and her aunt made frosty from some mixture of figs and raisins. But I do not know what else went in it. Do you know of such frosting? I greatly apprectiate any info. My email is [email protected]
I must have southern in me as I am throwing off my traditions to make this cake as well as the cranberry orange salad! They just seem to scrumptious to not try them!
What is white corn syrup and is there an equivalent? I am English but live in Spain.
I think there is a way you can make it yourself. I have seen a recipe for making it somewhere, Karen. Try googling it or searching the internet.
Here in the states, particularly in the South,( http://karosyrup.com/ ) KARO Corn Syrup is probably the most popular brand, It comes is a light and dark version, the dark on of the main Ingredients for the Southern Pecan Pie. Click the link and check it out for more information. Not sure what you could use and an equivalent or substitute.
Kayro syrup, probably where you would find pancake syrup.
Here in our stores, Karo syrup is in the baking aisle.
Love this recipe for KY jam cake, been using this same recipe for years and always turns out good. My Mom made it and my Grandma used the same recipe, they always called it the KY jam cake, too. Mom also used this recipe and added the candied fruit to make really moist fruit cake..don’t forget to soak it in rum. LOL
I am 74 yrs old and my Great grandmother used to make this every Christmas. She was of German descent, so I thought it was a German recipe since we were all from Ohio. No matter where it came from, it is a wonderful tradition for the family. It is a hit.
Can this cake be baked in a 9×13 pan?
Yes, you can bake it in a 9 x 13 pan. I make several that way every year. Bake at the same temperature and the same amount of time just check for doneness as ovens vary.
what about cooking it in a bunt pan would that
work and how long do you think it would take?
I have not tried a bundt pan but don’t see why it would not work, Sherri. I would just check about 10 minutes before the other time.
My grandmother made it right after thanksgiving and we ate it at Christmas. She said it taste better,when you make it early. Have you heard doing it that way. It does taste wonderful.
I have kept this cake in a cool spot for about a week or a little longer. My experience is that it starts to dry out after that amount of time.
I am from Ky. and surprised at some of these comments. i have made and eaten Jam Cake all my life and always on Holidays and just like this one. I can’t even imagine a Jam cake fixed any other way but with Blackberry Jam (seedless) and Caramel Icing. I do make mine in a Bundt pan though and always make the icing this way except I don’t use the syrup as I find the Brown sugar is enough. You have not lived till you have eaten Jam Cake! Delicious and a big Kentucky tradition!
How long do you bake it in a Bundt pan
Can you please tell me if you use the caramel frosting between the layers? I assumed you might but it didn’t look like it in the pic. I didn’t want to make the cake and run out of frosting if I’m not suppose to use between the layers. Thanks much! I’m excited to try this recipe.
Debbie
Orange, TX
Yes, I do put between the layers but not too thick, just a thin layer because the frosting is very rich.
I made this cake it s delicious. Took it to the school I work at and everyone loved it!!
My Alabama mother’s “Tennessee Jam Cake” was also made with homemade wild blackberry jam…yummmmm…so glad to run across this since we have lost her recipe…She made it every Christmas and it was wonderful. Smuckers is best next to homemade…I agree..
Could this jam cake be cooked in a bundt pan, and if so, how long
would it need to be cooked, and what oven temperature? Thanks!
I never cook it in a bundt pan but some of the others on here say they have so I would say you can. Bake at the same temperature for the same amount of time. Just check for doneness as ovens vary.
Do you frost this cake while it is still hot just curious?
No, I don’t.
I am a little confused ! In the picture of the slice of cake it looks like there’s a pockets of jam! But the recipe says to mix everything together except for the nuts, then fold them in after all is mixed ! So you don’t drop spoonfuls of jam into the batter after you pour into the pans ?
That is raisins you see in the photo, Cindy. No you don’t drop spoonfuls of jam into the batter.
No you mix it all together !!!
My maternal grandmother made this cake every Christmas while she was alive. After she died my Mother took over the job. Now my sister makes it. As my Mother says it is not Christmas without it.
I’ve never ever heard of a jam cake, but I’m not from the south. This looks like something my husband would like as he loves raisins (and carrot cake). Think I will make it for Thanksgiving along with my pies. Thank you!
Have had this every Thanksgiving as long as I can remember.
Oh My I bet that is good and so very moist! Got to try it! If it is like the Hummingbird Cake..you have ANOTHER WINNER!
My very special Aunt Rosie has made the kentucky jam cakr for years and usually brings one to our family reunion. It is to die for. I did not know any one else even had a recipe for it. I think I’ll try it. Thank you .
Homemade jams are so very good, however…so are the store bought in this cake. I do not feel that could be counted as a right or wrong. Just saying….
Also, I need to know if this batter is moist? Since I have not tried this recipe before, would you be so knid as to tell me. I am a HUGE fan of jam cake but only if it is moist….
I am also a HIGE fan of yours! You post so many things from my childhood that remind me of home. “Thank You So Much”….
My grandmother made them all the time, We live in ky but she would add 2 tablespoons of cocoa to hers it makes them a dark ,She would sell a lot of them also,As a kid I use to love the smell of them baking ,Now everytime I bake them I think of her ,She has been gone for 36 years now, But we still have her recipes,
I can’t wait to make your Jam Cake for my husband and family, I’m sure it will become a favorite holiday desert. It looks absolutely delicious!!
This looks like and sounds exactly like the jam cake my grandmother made every Christmas! I lost her recipe and can’t find a good southern style I like. I will definitely try this one out for Christmas this year! Fingers crossed!
I made a jam cake similar to this at Christmas…used Strawberry jam and used a cream cheese icing…I made it into cupcakes and 4 mini loaf pans ….gave them for gifts..turned out great…
I make this in a tube pan lined with wax paper. I place cake on the middle rack in oven but place 9×13 pan full of water under it and then tent the cake so it steams…I have made this cake every Christmas for 25 yrs
The recipe makes one round or one 9 x 13 cake.
Oh look at that icing!