Jam Cake And Easy Penuche Icing
A rich, fruity cake with berry jam and cranberries, topped with creamy Penuche icing. Perfect for festive occasions or special gatherings, offering warm spices and sweet depth.
Ingredients
- 2 1/2 cups sugar ⓘ
- 1/2 cup butter ⓘ
- 1 cup whole berry cranberry sauce ⓘ
- 2 cups blackberry jam ⓘ
- 1 cup raisins ⓘ
- 2 cups flour ⓘ
- 1 cup nuts ⓘ
- 1 cup buttermilk ⓘ
- 6 eggs ⓘ
- 2 teaspoons soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 teaspoon allspice ⓘ
- 1 teaspoon ground cloves
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the blackberry jam and whole berry cranberry sauce; mix well.
- Incorporate the eggs one at a time, blending thoroughly after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and ground cloves.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.
- Stir in the raisins and nuts.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before icing.
- Spread Easy Penuche Icing over the cooled cake and serve.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the raisins with chopped dried apricots or cranberries for a different flavor profile. If you want to add some moisture, a splash of orange juice can enhance the cake's taste. Remember to check the cake a few minutes before the end of the baking time to ensure it doesn't overbake.
Serving Suggestions
This Jam Cake pairs beautifully with Easy Penuche Icing, adding a rich, sweet flavor that complements the fruitiness of the cake. For a delightful contrast, serve with a scoop of vanilla ice cream or a dollop of whipped cream. It also makes a great dessert alongside coffee or tea for an afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or enjoy cold.
Nutrition & Diet Analysis (per serving)
Each serving of Jam Cake And Easy Penuche Icing contains roughly 711 calories, with 11g protein, 106g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (64% of the Daily Value), calcium (39% of the Daily Value), and iron (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 539mg per serving (23% 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?
Absolutely! While blackberry jam is a key ingredient, you can substitute it with raspberry or strawberry jam for a different flavor. Just ensure the consistency is similar, as this will affect the cake's texture.
How do I know when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time to bake. Start checking at around 50 minutes to avoid overbaking.
Can I freeze this cake?
Yes, you can freeze the cake for up to three months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving, and add the icing just before serving for the best 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).