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Jeanne Kemper’s Jam Cake

  • Serves 12-15.


  • 5 eggs, lightly beaten
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1 cup butter
  • 1 cup buttermilk
  • 1 teaspoon soda
  • 1/4 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 cup raisins
  • 1 cup walnuts
  • 1-1/2 cups seedless blackberry jam Caramel Icing
  • 1-1/2 cups butter or margarine
  • 1-1/2 cups brown sugar, firmly packed
  • 1/4 cup milk
  • 1-1/2 teaspoons vanilla
  • 3 cups powdered sugar


Cream butter, gradually add sugar, cream to light and fluffy, add eggs. Sift flour before measuring, add spices and salt. Dissolve soda in buttermilk, then add to flour mixture. Mix flour mixture to cream mixture; then add raisins, nuts, and then the jam. Grease and flour three round 9-inch pans. Bake at 325° for 25 minutes. Cool layers before icing.

Caramel Icing:
Melt butter in saucepan over low heat. Stir in sugar and bring to a boil over medium heat and boil for two minutes, stirring constantly. Remove from heat. Stir in milk and return to heat, just until mixture comes to a full boil. Remove and allow to cool to lukewarm. Add vanilla and beat in powdered sugar until smooth. Add a little milk or powdered sugar to mixture until spreading consistency.

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