Grandmother'S Jam Cake
A rich, moist jam cake infused with blackberries, raisins, and nuts, offering a delightful combination of sweet, spicy, and nutty flavors perfect for special occasions.
Ingredients
Instructions
- Cream sugar and butter together; add egg yolks and mix well. Add blackberry jam.
- Mix cinnamon, nutmeg, baking soda, and baking powder into the flour.
- Add flour mixture and buttermilk alternately to the cake mixture.
- Fold in chopped black walnuts and raisins.
- Gently fold in the beaten egg whites until just combined.
- The batter will be very stiff and may require using hands to mix all ingredients thoroughly.
Tips & Substitutions
To enhance flavor, consider substituting half of the blackberry jam with homemade raspberry jam for a unique twist. If you don't have black walnuts, regular walnuts or pecans can work as alternatives. Ensure your eggs are at room temperature for better incorporation. If the batter feels too stiff, a splash of additional buttermilk can help with mixing, similar to techniques used in American recipes.
Serving Suggestions
This jam cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful dessert experience, serve it alongside Raspberry Smoothies for a refreshing contrast. It also makes a great accompaniment to a cup of tea or coffee during afternoon gatherings.
Storage & Reheating
Store leftover jam cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you prefer, you can freeze slices wrapped in plastic wrap and foil for up to three months. To reheat, let it come to room temperature and warm it slightly in the oven or microwave before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Jam Cake contains roughly 3263 calories, with 39g protein, 351g carbohydrates, and 198g fat. It is an excellent source of dietary fiber (202% of the Daily Value), calcium (110% of the Daily Value), and iron (83% of the Daily Value). Note that it is relatively high in sodium, at 1650mg per serving (72% 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 different types of jam for this cake?
Yes, you can use various jams like raspberry or strawberry for different flavor profiles. Just ensure the consistency is similar to blackberry jam to maintain the cake's texture.
What can I do if my cake turns out too dry?
If your cake is dry, it could be due to overbaking. Next time, check for doneness a few minutes early. You can also brush the cake with a simple syrup made of equal parts sugar and water to add moisture.
Can I make this cake ahead of time?
Absolutely! This cake tastes even better after a day or two as the flavors meld. You can bake it up to a week in advance and store it in the refrigerator or freeze it, ensuring it's well-wrapped.
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).