Questions & Answers - Jam Cake Recipes

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Question:

I just visited your page. I really did enjoy seeing all of your great recipes. I was wondering if perhaps you might have a recipe for a old-fashion jam cake. I lost my grandmother 8 years ago and her recipe for jam cake was lost. I do know she used to bake it in a iron skillet and that it had caramel icing. They were so good! Well, any way, I have a habit of rambling on about her. Thank you so much for your recipes and hope to hear from you soon.
 

Answer:

I found a couple of Jam Cake Recipes. I hope one of these will be what you are looking for.
 

BLACKBERRY JAM CAKE WITH CARMEL FROSTING
Capital Eating in Kentucky, published by the Kentucky Division of the American Cancer Society, 1987.
This is VERY rich - so serve small slices.
1 cup raisins
1 cup water
1 cup butter, softened
1 cup firmly-packed brown sugar
4 eggs
1 teaspoon baking soda
3 tablespoons buttermilk
2 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2 cups blackberry jam
1 cup applesauce
1 cup chopped pecans

Bring raisins and water to a boil in saucepan. Let stand until cool; drain.

Cream butter and brown sugar in mixer bowl until light and fluffy. Blend in eggs. Add mixture of soda and buttermilk; mix well. Add sifted flour and spices; mix well. Stir in jam, applesauce, raisins and pecans.

Pour into greased and floured 9-inch cake pans. Bake for 30 to 45 minutes or until cake tests done. Remove to wire rack to cool.

Spread Caramel Frosting between layers and over top and sides of cake. Yield: 16 servings.


BLACKBERRY JAM CAKE
1 cup softened butter
2 cups sugar
4 beaten egg yolks
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
2 teaspoons ground cinnamon
1 cup buttermilk
1 cup seedless blackberry jam
4 egg whites, beaten till stiff but not dry

Cream butter and sugar; add eggs and vanilla.

Sift all dry ingredients together. Add alternately to butter mixture with buttermilk. Stir in jam, mixing thoroughly. Fold in egg whites.

Pour into buttered and floured tube or bundt pan.

Bake at 325 degrees for 30 minutes. Increase heat to 350 degrees and bake for 45 minutes. Remove from oven and cool for 20 minutes before removing from pan.