Jam And Nut Cake
A rich, fruity cake featuring cherries, blackberry jam, and nuts, spiced with cloves, cinnamon, and allspice. Perfect for dessert or special occasions, appealing to diverse palates.
Ingredients
Instructions
- Cream sugar and Crisco together until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in buttermilk, then add soda, baking powder, and dry spices to the mixture.
- Fold in cherries, blackberry jam, and nuts.
- Pour batter into prepared cake pans and bake at 350°F until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. You can use any type of nuts, such as walnuts or pecans, depending on your preference. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. This cake can also work well as a base for other sweet toppings, like a cream cheese frosting.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a cup of coffee or tea for a cozy afternoon treat. It also makes a wonderful dessert alongside a slice of Economy Pound Cake or Sweet Chocolate Chip Cookies for a dessert platter.
Storage & Reheating
Store leftover Jam And Nut Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm in the microwave for about 15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Jam And Nut Cake contains roughly 1374 calories, with 35g protein, 280g carbohydrates, and 21g fat. It is an excellent source of iron (106% of the Daily Value), dietary fiber (104% of the Daily Value), and calcium (78% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1189mg per serving (52% 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 frozen cherries instead of fresh?
Yes, frozen cherries can be used in this recipe. Just make sure to thaw and drain them well before adding them to the batter to prevent excess moisture, which could affect the cake's texture.
What type of nuts work best in this cake?
You can use any type of nuts you prefer, such as walnuts, pecans, or almonds. Each will impart a unique flavor and texture to the cake, so choose based on your taste preference or what you have on hand.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum to help maintain the cake's structure and texture.
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).