Jam Cake (3 Layers)
A moist, flavorful layered cake filled with blackberry jam, pineapple, and preserves, perfect for special occasions or teatime gatherings with rich spices and optional nuts.
Ingredients
- 4 eggs ⓘ
- 2 cups sugar ⓘ
- 1 cup buttermilk ⓘ
- 3 cups flour, sifted ⓘ
- 1 cup blackberry jam ⓘ
- 1 cup crushed pineapple with juice ⓘ
- 1 cup strawberry preserves
- 1 cup nuts (optional) ⓘ
- 2 teaspoons cinnamon ⓘ
- 2 teaspoons allspice ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 teaspoon ginger ⓘ
- 1 teaspoon baking soda ⓘ
- 2 sticks margarine or butter
Instructions
- Sift spices with flour; cream butter and sugar.
- Add eggs, beating well.
- Add pineapple with juice; continue beating.
- Mix soda with buttermilk; add alternately with flour and the first mixture.
- Add jam and preserves.
- Pour into prepared cake pans and bake at 350°F for 30 to 35 minutes or until done.
Tips & Substitutions
For a moister cake, consider using homemade blackberry jam or adding a bit more crushed pineapple. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure your butter is room temperature for easier creaming with the sugar. Don't skip sifting the spices with the flour to avoid clumps and enhance the flavor distribution.
Serving Suggestions
This Jam Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a fresh fruit salad for a refreshing contrast. It also goes well with a cup of coffee or tea, making it a delightful choice for brunch or dessert. Consider serving it with Margie'S Raspberry Salad for a colorful and flavorful meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices wrapped in plastic wrap and foil for up to 3 months. To reheat, simply microwave a slice for 10-15 seconds or warm in the oven at 350°F for a few minutes to restore its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Jam Cake (3 Layers) contains roughly 609 calories, with 9g protein, 80g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (56% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and vitamin C. It also contributes 16g 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 different types of jam for this recipe?
Absolutely! You can experiment with any fruit jam or preserves you like. Raspberry or apricot jam would work well, or even a mix of your favorites. Just keep in mind that the flavor and sweetness level may vary depending on the type of jam used.
What can I do if my cake sinks in the middle?
If your cake sinks, it might be due to underbaking or overmixing the batter. Make sure to bake until a toothpick comes out clean. Also, avoid overbeating the batter once you add the flour, as this can incorporate too much air and lead to collapsing.
How can I make this recipe gluten-free?
To make this Jam Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum to help with structure. Check all other ingredients, especially the baking soda and spices, to confirm they are gluten-free.
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).