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Jam Cake

  • Serves 15-20.


  • 1 C butter
  • 2 C light brown sugar, sifted
  • 2 C buttermilk
  • 3⁄4 C raisins
  • 3 1⁄2 C all-purpose flour, sifted
  • 2 tsps soda
  • 1⁄2 tsp baking powder
  • 1 Tbsp plus 2 teaspoons cocoa powder
  • 1 C seedless blackberry jam
  • 1 C chopped nuts
  • 3 eggs
  • 1 1⁄2 tsps cinnamon
  • 1 1⁄2 tsps ground cloves


Preheat oven to 325 degrees. Cream butter and brown sugar until fluffy. Add eggs and beat well. Add jam. Shake nuts and raisins into 1/4 cup flour; set aside. Add cocoa, cinnamon, soda, baking powder, and cloves to remaining flour and sift together. Mix into batter alternately with buttermilk. Fold in nuts and raisins. Grease a 9″ tube pan generously. Spoon batter into pan. Bake until batter leaves sides of pan or until wooden toothpick inserted into middle comes out clean. Cake takes approximately 45 minutes to bake depending on your oven. The toothpick test is the best way to tell when it is done. Let cool in pan 10 minutes, then turn out onto cake plate. Let cool completely, then frost with caramel icing.

Caramel Icing
3⁄4 C butter
1 1⁄2 C brown sugar
1⁄4 C plus 2 Tbsps milk
3 1⁄2 C powdered sugar
1 tsp vanilla

Melt butter over medium heat and add brown sugar. Add milk and bring to a boil, stirring often to keep from sticking. Take off stove and let cool completely. Add vanilla and powdered sugar, stirring until smooth and creamy. Add additional milk if necessary, 1 teaspoon at a time. This will frost 1 cake baked in 9″ tube pan or an 8″ cake that is 2 layers.

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