This holiday jam cake recipe was developed by my grandmother and is a tradition in our house over Christmas. The ingredients were originally authentic: homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now, we use purchased items, but the cake is just as good. Frost with homemade caramel frosting or your favorite cream cheese frosting.
Ingredients
- white sugar: 2 cups
- butter: 1 cup (softened)
- eggs: 8 piece
- baking soda: 2 tsp
- water: 2 Tbsp
- seedless blackberry jam: 2 cups
- ½ cups all-purpose flour: 3 piece
- ground cinnamon: 1 Tbsp
- ground nutmeg: 2 tsp
- ½ teaspoons ground cloves: 1 piece
- salt: 1 tsp
- buttermilk: 1 cup
- black walnuts: 1 cup (chopped, optional)
- golden raisins: 0.5 cup (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans and set aside.
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Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Dissolve baking soda in water in a small bowl; stir into batter along with jam. Combine flour, cinnamon, nutmeg, cloves, and salt in a medium bowl; stir into batter by hand, alternating with buttermilk. Fold in black walnuts and raisins until incorporated. Divide batter equally between the prepared cake pans; spread in an even layer.
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Bake in the preheated oven until the top of cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert cakes over a wire rack and remove the pans to cool completely.
