SOUTHERN JAM CAKE
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
1 3/4 cups of all- purpose flour
1 1/2 cups granulated white sugar
1 cup oil (we use canola)
1 cup of buttermilk
1 cup of 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 of 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 of 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.)
Can also be made in a 9X13.
Southern Jam Cake
Ingredients
- 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
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
