Grandmother Fitzgerald'S Jam Cake
A rich, spiced jam cake featuring raisins, pecans, and blackberry jam, perfect for family gatherings or holiday celebrations with warm flavors and moist texture.
Ingredients
Instructions
- Dredge raisins and chopped pecans in a small amount of flour.
- Cream together eggs, butter, and sugar until light and fluffy.
- Stir in buttermilk and blackberry jam.
- Combine flour, soda, salt, cinnamon, cloves, and allspice in a separate bowl.
- Gradually add dry ingredients to the wet mixture, mixing well.
- Fold in the floured raisins and pecans.
- Pour batter into a greased 9-inch cake pan.
- Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with the sugar. You can substitute the raisins with dried cherries or cranberries for a different flavor. 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. This cake is perfect for enjoying alongside Brandon'S Microwave Scalloped Potatoes.
Serving Suggestions
Serve slices of Grandmother Fitzgerald's Jam Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs well with a cup of coffee or tea for an afternoon treat. Consider serving it alongside Nell'S Strawberry Salad for a delightful contrast of flavors.
Storage & Reheating
Store leftover jam cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last up to a week. To reheat, slice the cake and warm individual pieces in the microwave for 10-15 seconds, or enjoy it cold as a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother Fitzgerald'S Jam Cake contains roughly 700 calories, with 10g protein, 98g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (26% of the Daily Value), calcium (26% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1034mg per serving (45% of the Daily Value).
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 a different type of jam instead of blackberry?
Yes, you can substitute blackberry jam with other fruit jams like raspberry, strawberry, or peach, depending on your preference. Each will give the cake a unique flavor profile, allowing for customization to suit your taste.
What can I do if I don't have buttermilk?
If you don't have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes to curdle slightly, mimicking the acidity of buttermilk, which is essential for the cake's texture.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute regular flour with a gluten-free all-purpose flour blend that contains xanthan gum. Ensure that all other ingredients, like baking soda and spices, are also gluten-free to maintain the cake's integrity.
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).