SOUTHERN JAM CAKE
This delicious Southern Jam Cake is a classic and one of our most popular recipes. If you have never tried this one, what are you waiting for?!?! Its the perfect Christmas Cake and we make it every year.
If you love old fashioned cakes, you will definitely want to try this Vanilla Wafer Cake or this Old Fashioned Pound Cake
❤️WHY WE LOVE THIS OLD-FASHIONED RECIPE
This cake is very unique in the most amazing way. We often talk about “how did this cake come about” because it has so many wonderful spices, plus blackberry jam. It is topped with a delicious caramel frosting and made in layers or a 9X13.
This cake can be made in advance since it gets better with time. We make this cake a few days before Christmas and still enjoy it way after the New Year. We only have this cake at Christmas, and it’s a real treat and something our entire family looks forward to. It’s one of our many traditions.
🍴KEY INGREDIENTS
All-Purpose Flour – This is the flour we use and have never made it with cake flour.
White Sugar – Can’t make a sweet cake without sugar!
Oil – We use vegetable oil for this cake or canola.
Buttermilk – the fat content in the buttermilk is one of the things that makes this cake wonderful. We have never substituted and used any other milk.
Raisins – They are a great addition to this cake (but if you hate them you can leave them out)
Seedless Blackberry Jam – We have always used Smucker’s brand, it really does seem to mix in well and is very moist.
Spices – cinnamon, nutmeg, allspice, and ground cloves are a great combination in this cake.
Vanilla Extract – this adds a wonderful flavor and we have never used any other kind.
Pecans or Walnuts – we love it with pecans but have made it with both.
Eggs – this cake uses 3 eggs.
View the recipe card for Caramel Frosting Ingredients.
SWAPS
You can use strawberry jam in the place of the blackberry jam. My Aunt used to make it that way and liked it better. We are partial to the blackberry so we never make it that way. You can use any nuts you like in this cake, walnuts, pecans, black walnuts or leave them out altogether.
🍽️HOW TO MAKE
Even though this cake has a lot of ingredients, it’s not hard to make, which is one of the many reasons why we love it. The caramel frosting can be a little finicky at times but once you get it the correct consistency it’s easy too!
PREPARATIONS
One thing I always do when making this cake is get all the ingredients out and lined up on the counter. There are quite a few spices, vanilla extra, baking powder and baking soda, etc. so make sure you have it all out and organized. It will save you time and help to make sure you include them all.
COOKING STEPS
Step 1
Preheat oven to 350 degrees and spray or flour 2 (9 inch) round baking pans. You can also make this in a 9X13.
Step 2
Put all ingredients into a large bowl except pecans and mix well on low.
Step 3
Increase speed to high until sugar is completely dissolved. Fold in pecans and pour into pans or 9X13 baking dish.
Step 4
Bake for 40 minutes or until the cake pulls away from the side of the pans. Remove cake from pans and add caramel icing.
Step 5
Let the cake cool and then add frosting.
Frosting Instructions:
Melt all ingredients except confectioner sugar on top of the stove. Remove from heat and add sugar. Stir or cool until it has a glazed look and is of spreading consistency. Spread on the cake.
⭐TIP
The caramel frosting is a unique frosting, and it will take a bit to get the right consistency. If the frosting is grainy, reheat it until all the sugar fully melts.
If you remove it from the heat and it’s grainy simply put the pan back on the burner and let it get hot while you continue to stir it. Make sure your powdered sugar is fresh and not old.
SERVE THIS WITH
This cake we make every Christmas and it has been a tradition in our family for many, many years. If you are planning to make this cake for Christmas and want to add some other great cakes to your dessert table, you may also love this Easy Five Minute Fudge.
❓FREQUENTLY ASKED QUESTIONS
Yes, you absolutely can and I would actually recommend it. This cake keeps very well and is better with time. We make it a few days before Christmas.
No, I don’t refrigerate it.
Yes, I let the cake completely cool.
STORING AND REHEATING
I keep this cake covered in a cake pan. This cake will keep for a while. This cake will become more moist with each day. Which is why we make it in advance. I have never tried freezing this cake, but see no reason why you couldn’t.
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
This cake makes 10-12 servings depending on how you cut the cake. All serving sizes range and you will get more servings from the 9X13.
SCALE THIS RECIPE
You can easily double this recipe. We make 3 of these cakes at a time and you can also split the 9X13 into two 9X9’s. This cake is very versatile, always check so you don’t overcook it because all oven vary.
📖READ COMMENTS BELOW
There are many comments on this recipe and if you have a question we haven’t answered please check the comments below. Many wonderful memories are included as well!
Southern Jam Cake
Video
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.
- Let cake fully cool before adding frosting.
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.
- If your frosting is grainy, put back on heat and continue stiriing until all the sugar is dissolved. Make sure your powdered sugar is fresh too.
Notes
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This cake was the last cake that my sweet Mama made me for my Birthday before she passed away in 2019. It brings tears to my eyes every time I eat it because it makes me think of her. I started making this cake after she passed, and it tastes just like hers. Thank you ladies for the wonderful Jam cake recipe and the precious memories!!
You’re so welcome and we are so glad it brings back great memories for you. This cake does the same for us!
I have a question on the frosting for your Blackberry Jam Cake. My Momma-in-law made this at holidays (Christmas and Thanksgiving) and on my B.day only. Her icing was hard on the outside and when you first cut into it, then it was so soft and creamy. Delicious have her cake recipe, but she never wrote down the directions for the icing and no one in the family remembers the icing recipe.. All the girls (nieces and granddaughters alike? have 0 idea how it was made, can you help, this is absolutely my favorite cake of all time.. Mommie used black walnuts only!! Thank-you. Love love your site Millie
Hi Millie, I have answered this question already for you once on this recipe. Please scroll down. So glad you are enjoying the recipes!
What is the caramel icing that the recipe calls for putting on right after removing from pans?
It is caramel frosting and the recipe is with this cake recipe. Please look at the recipe card, it’s there.
I’ve looked at this recipe so many times and I want to make it. It has to be good with that many positive reviews. I have a question. If I make this cake two days before Christmas with Icing on it, will it keep okay and just getting better with age. Or should I wait to ice it the day of Christmas or the day before. Thanks
It will be better if you make it before and go ahead and ice it. We made 4 on Saturday, icing and all and it will be delicious on Christmas day!
I am going to try this recipe and am wondering if I could substitute chopped dates for the raisins?
I’m sure you could!
Your Blackberry cake looks so yummy. I have a question for you about the caramel icing. I have asked all the granddaughters, and no one has this part of the recipe. My Mother-in-Law only made this cake for Thanksgiving and Christmas every year but after I married her son since I loved it so much, she made one just for me every year on my Birthday. Sadly, I only had her for about 7 years before she went home to Jesus. I have her cake recipe, and she always made it with black walnuts, but her icing part of the recipe no one ever wrote down, so I have been searching for the icing recipe, it starts out hard that basically you have to crack it to cut into it but when you do, the icing is so moist. Can you help me figure out how to make this icing, please. Thank-you Millie
Thank you for sharing this! Loved hearing about your MIL’s cake recipe. This icing is much like that, it can be a little difficult to work with, you want all the sugar to fully melt and then when you add it to the cake, it will begin to harden. We like this icing to be thick on the cake, which is why we like to make it in a 9X13, because it sets up really well that way. It gets hard, then you it will crack when you cut it and it melts in your mouth!
If I use a loaf pan how many will this recipe make? Also how long do you bake in loaf pan
You would probably bake it a little longer, I would just watch it and test it until it’s done and I have no idea how many loaves it would make.
Wondering if you could bake this in a tube pan? Absolutely love all your recipes.
I think you could do that! You would probably have to bake it a little longer, but I think it would work. Be sure and grease the pan VERY well!
5 stars for this delicious looking recipe that I haven’t made yet!
I am wondering if I could make this in a tube pan? I love that it can be made in a 13×9 too! Great for easy transporting. Thank you for all your recipes!
Yes.. Sharon I think that would work, you would need to adjust the cooking time, it would probably take longer to cook. Also really grease the pan!
Do you need to remove the cakes from the pan right away or let them cool completely in the pan? I let them cool slightly before trying to remove them from the pans and they fell apart when trying to get them out completely. It also appeared that all the reason sunk to the bottom of the cake pan causing that to stick. Is this a common problem?
No, this isnt a common problem. I don’t know why the ingredients would sink or fall apart, other than possibly overmixing the batter. We let them cool for about 10-12 minutes and then remove.
I’ve been looking for a recipe like my Grandma’s jam cake for years. This is so similar but she had a layer of jam in the middle instead of icing. It was still covered in caramel icing. With all the wonder of the internet I’ve not been able to find one like hers. I’m going to try this one this Christmas.
I hope it is close to what you remember! It’s such a wonderful cake!
If you do it in a 9×13, how long do you need to cook it?
It is still around 40 minutes or so, just check for doneness at that time, as all ovens vary.
I have to tell you, this cake is delicious!! My Mama passed away 6 years ago, and she always made us a Jam cake for our Christmas dinner. I couldn’t bring myself to try and make one until 2 years ago. I saw your recipe and it was very close to the one my Mama had. She knew how to make the cake so her written instructions weren’t detailed for a novice like myself. So I finally got the courage to make your recipe. I will tell you, I did cry when I tasted it. It tasted just like the cake that Mama made for us every Christmas. It was almost like having her back with me for a bit. Thank you for such a wonderful and meaningful recipe!! God Bless!
My goodness Janet, this brought tears to my eyes! I am so glad this brought back wonderful memories for you! Glad you gave the cake a try and it was like your Mother’s. Hope you can continue the tradition with this recipe.
OMG!! I have been searching for this recipe for 60 years
A lovely lady in Murray Ky made this cake every Christmas for my family
I must have tired 20 recipes over the years to duplicate that cake!
THIS IS ITI am over the moon
Thank You ladies!!!!
YAY!!! We are so thrilled you found this recipe!! It’s our favorite cake and our Christmas tradition! Enjoy every bite!!
I have to tell you ladies, I made this cake for the first time 2 years ago. My Mom made the best Jam cakes ever! She passed away in 2019 and I had been missing her cakes so much, but was afraid to try her recipe (some of it she didn’t have exact measurements written down because she knew how to make them without a recipe). I decided to try your recipe because it seemed very close to hers. Let me tell you, I did cry when I took that first bite. It was so close to my Mama’s cake that I felt like I had a little piece of her with me! Thank you for that precious memory 🙂
We are so thrilled you found our recipe and it brought back such wonderful memories! Thank you SOO much for letting us know. We so love hearing this.
Thank you so much for the Southern Jam cake recipe. I’ll cherish it , li lost my Mothers recipe and this looks exactly like I remember hers. The only difference is the blackberry jam, she made her own, seeds included! Thanks again!
You’re so welcome and we are so glad you found it!
One of the best Jam Cakes that I have made and had my new go to recipe from here one and the icing was to die for so easy to make thank you for the recipe.
We ae so thrilled to hear it was a hit. Its our favorite for a reason!
As soon as I saw the one cup of Blackberry Jam – I started crying. Another one of my Mom’s recipes where I can actually make it. Mom was from North East Arkansas near the Mississippi Delta and White River basin. She did everything by sight and muscle memory. I appreciate this so much and now have something I can hand to my daughters and say – Just like Grandma’s. What a gift you have given us! THANK YOU! Wonderfull made with Black Walnuts – if you enjoy them.
YAY Debbie! We are so thrilled you found this recipe and that it was an immediate reminder of your childhood. This is our favorite cake and we will be making it next month for Christmas.
The only jam cake recipe I will ever use! Best recipe on the internet!
YAY!! So glad you love it!
Best Jam Cake recipe on the internet! This it the way that a Southern Jam Cake should be made! Thank you.. it took me right back to my childhood.
My sweet Mother-In-Law, from Frankfort, KY, who is no longer with us on this earth, made this cake every Christmas. I have her recipe, which I believe is the same as yours, but cannot duplicate the goodness of hers. She always told me she cooked the icing and stirred it “until the spoon sings”. I never could perfect this technique. She was one of those wonderful southern cooks, who never used a recipe. We miss her everyday as well as missing her wonderful cooking.
It tastes good but both pans overflowed the sides in the oven (thankfully I put a pan on the bottom shelf) ; then when I tried to get them out, they completely fell apart!
It looks like a mess but we’re eating it anyways!
All ingredients were fresh…. Don’t know what happened!
No clue what happened unless your pans were smaller. We have made this for many many years and that has never happened. Sounds like if it fell apart, it may have been over mixed and dried out some.
Best. Cake. EVER!!
-And I don’t say that lightly. I have never had this cake until this Christmas. I had been eyeing the recipe for the past few years, and I just couldn’t resist. This cake set my taste buds into overdrive, and the aroma was totally “Christmas”. This cake has become my number one favorite of all traditional holiday cakes; I will be making it from now on. It’s moist texture, flavors, and aroma all come together making it the best cake ever!! I appreciate you sharing this tasteful delight. ……Merry Christmas to you!
YAY!!! I just love this sooo much! We have been making this cake for so many years, it warms my heart that you tried and you loved it! Thank you so much for sharing!
One of my grandma’s favorite cakes to make: Blackberry Jam Cake with Carmel Icing! I ate it in her kitchen in Warsaw Ky 60 years ago!
It’s just the BEST cake! Sounds like wonderful memories! Thank you for sharing.
Does your caramel icing become hard, and you have to basically crack it with your serving knife to cut the cake, but when you do it is such a moist and yummy icing, only my mother-in-law and her sisters made it. Thanks for any help with this. Millie
Yes.. this icing will absolutely do that.
Growing up in KY I remember jam cake especially since it was my dad’s favorite (RIP I love you ) I will make this to celebrate his would bring 91st birthday. My grandmother’s recipe was lost but this recipe tastes just like I remember. It will be my 2nd time making it. Thank you so much
We are thrilled you found this recipe! What a wonderful way to honor your Father.
My family is from Russellville, KY. I was born in Louisville I remember my grandmother making this every year. It is one of my favorites. I have the recipe that my aunt gave. I struggle with the icing turning to sugar. I’ll try this recipe and maybe that will fix the problem with mine.
Can I make the cakes the night before and store them and frost them the next day? Do they just need to be wrapped in plastic wrap if so? I am going to make this on a Friday evening for a Saturday lunch and not sure if they will cool enough to frost Friday night before bed.
Yes, you can frost the cake whenever you like, just make sure it is completely cool.I would put store in an airtight container or wrap in plastic to stay fresh. Thanks!
This is the best recipe for Jam Cake on the internet! I will never make any other recipe! Thank you ladies..this is my favorite cooking site!
This cake is an oldie for sure. My mamaw made it, my mother made it and I’ve been making it for 20 years. This recipe needs no adjustments. If you never had an old timey jam cake you’ve really missed out. Thank you for all the old family recipes.
Thank you Margaret! We love that you have so many memories of this cake, too. It’s definitely one of our all time favorites!
Made this exactly by recipe and used 2 9 inch pans. Cake rose out of pans and it was a mess. Tried it again and used 3 pans. It sank in the middle and was goey. What am I doing wrong. I didn’t open oven till timer went off. Not wanting to try again.
Im not sure what could be the problem, I have never had this issue and we have been making this cake for over 50 years. Are your baking soda and powder fresh?
This is the best cake there is! I had lost my Grandmothers recipe. Thank you soo much! Christmas this year is going to be wonderful with this cake!
Looks so similar to my grandma’s sausage meat cake. She added plain pork sausage into her recipe. Also used a bundt cake pan. It weighed 5 lbs but was delicious. Can’t wait to try this.
Looks wonderful. Yum. Do leftovers need to be refrigerated?
I have never refrigerated this cake. Thanks!
Like my Mom’s who died two years ago at 101. She cheated sometimes and used a Spice Cake Mix but it had to have that Blackberry jam. 🙂
My grandmother made a jam cake every year for Christmas along with boiled custard. She always made hers about a month ahead of time and put it in the freezer. Then would let it defrost and would add the hard Carmel icing which I don’t like, but the cake was always super moist and so good. I was wondering if this cake could be made ahead of time and frozen? Thank you for sharing! Looking forward to trying this recipe next year!
I have never frozen this cake, but I see no reason why you couldn’t. Thanks!
My Grandmother made the Jam Cale for Christmas but made a Fruit Frosting.
I grew up in Mississippi and moved to Kentucky when in my early twenties. I now live in Ohio but your recipes take me back to my Southern roots and remind me of the baking done by my mother and other friends and relatives. I had a babysitter when my children were small who loved to cook and made us jam cake. That has been many years ago and I’m anxious to give this recipe a try. It sounds just like what she used to make.
Best cake! I’ve used your recipe for years. It’s just so darn good. The longer it sits the better it is!
Frosty was grainy. Unfortunate
Then you didn’t make it correctly. Some people have a hard time figuring out this frosting but if you do get it right, you’ll love it!
Very similar to the wonderful jam cake we have made at Christmas for generations in my Alabama family on my mother’s side. We still do the old-fashioned “burnt sugar” caramel icing. But my grandmother put the cake batter in the old unheated log room overnight and some of her contemporaries put it in their fridge overnight with instructions not to stir it in the morning. I have no idea why and wish I had asked. The recipe calls for baking soda stirred into buttermilk and I thought you had to bake it rather quickly after that but maybe the recipe was changed in that regard and overnight batter is no longer necessary.
Just made it! Cooling! Easy!
Do you refrigerate the cake if serving in 2 days?
No I never refrigerate this cake.
Hands down the best jam cake recipe on the internet! You ladies have the best recipes. So grateful you share with us!
Thank you so much for the kind comment! This is our favorite cake recipe so we are thrilled you enjoyed it!
My grandmother made jam cake every Christmas. When they moved her to a nursing home they got rid of all her stuff including her recipes. I’ve been looking for a jam cake recipe but have never found one like hers. It had jam between the layers and caramel icing on top. I don’t know if that’s the only difference. I’ll try making this one with those changes. Thanks.
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.
This is our favorite cake too!
Very much like our family recipe. An annual tradition . Instead of pecans or English walnuts, we use black walnuts. Adds a unique flavor.
First time making do I let cake cool before frosting it?
Yes let it cool.
Hands down. Best. Jam. Cake. Ever. Enough said!!!
So glad you loved it!!!!!
can this recipe be baked in a loaf pan? or is it too much for the loaf pan?
I have not tried making in a loaf pan but I think you may be right, it may overflow the pan, Ginny. You might try 2 loaf pans.
LOVELY CAKE FOR THE HOLIDAY,THANK YOU
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’m back!! I continue to make this wonderful cake. A cousin had given me her moms handwritten recipe but they had a different way of writing recipes in her day. 🙂 I just kept making this one and delivered it to my cousin. She said “It taste just like moms cake.” She had no clue till I told her it wasnt her mother’s recipe. I’ve baked it for others, this cake is a lost art. I have people almost in tears saying “its just like my mothers jam cake.” WINNER FOREVER. The reason Im back, a cousin is requesting a carmel cake for her birthday. Do you think the icing would work as a carmel? I’ve read many and I don’t trust them. This icing isn’t hard for me at all, THOUGHTS?
Yes, I think it would absolutely work as a caramel frosting. Here is another version but I agree this one is so easy and works every time. https://thesouthernladycooks.com/yellow-cake-with-penuche-frosting/
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
This sounds delicious. I’ll have to try it. Thanks for posting. Merry Christmas
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
Wow. I’m from St. Matthew’s. We used black walnuts and English walnuts. I think of my mother and the way we girls loved her 3 layer BlackBerry jam cake.
Hope this stuff is in heaven!
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!
What adjustment would you recommend for high altitude?
I’m in Denver, CO and wondering how to adjust ingredients?
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 kylady1947j23@yahoo.com
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!