Eddie'S Jam Cake
Eddie's Jam Cake is a moist, flavorful dessert featuring rich spices, blackberries, and raisins, perfect for dessert tables or special gatherings with a nostalgic touch.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until light and fluffy.
- Beat egg yolks and eggs together, then add to the creamed mixture.
- Stir in blackberry jam.
- Sift together baking soda, flour, nutmeg, cloves, cinnamon, and allspice.
- Add the dry ingredients alternately with buttermilk to the wet mixture, starting and ending with the dry ingredients.
- Fold in seedless raisins.
- Pour batter into greased and floured cake pans lined with wax paper.
- Bake for approximately 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, separate the egg whites from the yolks and whip them to soft peaks before folding them into the batter. If you don't have blackberry jam, any fruit preserves like raspberry or plum can work as a substitute. Ensure your butter is at room temperature for easier creaming with sugar. Consider adding chopped walnuts for extra crunch.
Serving Suggestions
This jam cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. Consider serving with fresh berries for added flavor and color. It also complements rich desserts like Mom'S Golden Nuggets, making for a varied dessert table.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Eddie'S Jam Cake contains roughly 701 calories, with 13g protein, 136g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (131% of the Daily Value), calcium (73% of the Daily Value), and iron (65% of the Daily Value). It also contributes 37g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of jam for this recipe?
Yes, you can substitute blackberry jam with any fruit jam or preserves, such as raspberry or peach. Just keep in mind that the flavor of the cake will change slightly based on the jam you choose, but it will still be delicious.
How can I make this cake more moist?
To enhance moisture, consider adding an extra 1/4 cup of buttermilk or incorporating a small amount of applesauce into the batter. Additionally, ensuring not to overbake the cake will help retain moisture, keeping it tender and soft.
Is this jam cake suitable for special diets?
This recipe is not gluten-free or dairy-free due to the flour and buttermilk used. However, you can substitute gluten-free flour and a dairy-free milk alternative to adapt it for those dietary needs. Always check labels to ensure other ingredients meet your requirements.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).