Southern Jam Cake
This Southern Jam Cake has been in our family for many generations and is the only way we make jam cake. It's a tradition and this cake has many wonderful reviews!
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.
Video
Notes
This frosting will do the jam cake above. If you make it in a long pan (9X13), you can half the recipe for frosting but with the layered pans I use the amounts above. This frosting is great on any cake.
You can make this in a bundt pan, which I let cook about 55 minutes.