Grandma Trotter'S Christmas Jam Cake
A rich, nutty layered cake with sweet jam and coconut flavor, perfect for festive occasions and sharing with loved ones during the holiday season.
Ingredients
Instructions
- In a food chopper with a fine blade, grind together walnuts, raisins, coconut, and jam; set aside.
- Cream together sugar and butter and beat eggs into the mixture.
- Add soda to buttermilk.
- Add to the creamed mixture alternately with 3 cups of flour.
- Add the ground fruit and jam mixture to the batter.
- Bake in 6 very thin layers, about 1 1/4 cups batter in each, at 325° to 350° F in cake pans lined with greased and lightly floured waxed paper.
Tips & Substitutions
For a richer flavor, consider toasting the walnuts before grinding them. You can substitute the blackberry jam with raspberry or strawberry jam for a different twist. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Ensure that the cake layers are as thin as possible for even baking.
Serving Suggestions
Serve Grandma Trotter's Christmas Jam Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of hot tea or coffee. For a festive touch, garnish with fresh berries or a sprinkle of powdered sugar. This cake also complements a cheese platter or can be enjoyed alongside Mamma'S Oatmeal Pie for a sweet spread.
Storage & Reheating
Store any leftover cake layers in an airtight container at room temperature for up to 3 days. For longer storage, wrap each layer in plastic wrap and then in aluminum foil, placing them in the freezer for up to 3 months. To reheat, let them thaw in the fridge overnight and warm in a 300°F oven for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Trotter'S Christmas Jam Cake contains roughly 568 calories, with 8g protein, 74g carbohydrates, and 28g fat. It is a good source of iron (16% of the Daily Value), protein (15% of the Daily Value), and dietary fiber (14% of the Daily Value). It also contributes 4g 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 make this cake ahead of time?
Absolutely! The cake layers can be baked and stored in the freezer for up to 3 months. Simply thaw them in the fridge when you're ready to serve. This allows the flavors to meld together beautifully, making it an excellent choice for holiday gatherings.
What can I use if I don't have coconut?
If coconut is not available or if you're looking for a different texture, you can use chopped dried fruit such as apricots or peaches. Alternatively, a mixture of chopped nuts can add a delightful crunch to the cake.
How can I tell when the cake layers are done?
The cake layers are done when they are lightly golden and a toothpick inserted into the center comes out clean. Keep an eye on them as they bake, as thin layers will cook faster. Rotate the pans halfway through for even baking.
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).