Jam Cake Filling And Icing
A rich, moist jam cake filled with blackberry jam, coconut, and warm spices, perfect for special occasions or cozy gatherings with a flavorful, fruity twist.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in blackberry jam, raisins, and ground coconut.
- Sift together the flour, allspice, nutmeg, and baking soda.
- Add the dry ingredients to the creamed mixture alternately with buttermilk that contains the soda, beginning and ending with the dry ingredients.
- Divide the batter evenly into three greased and floured layer cake pans.
- Bake at 350°F (175°C) for 30 minutes or until the cake springs back when touched.
- Allow cakes to cool completely before filling and icing.
Tips & Substitutions
To enhance the flavor of your Jam Cake, consider substituting the raisins with chopped dried figs or dates for a different sweetness. If you prefer a lighter cake, use 1/2 cup of applesauce instead of butter. Make sure your butter is at room temperature for easier creaming. Also, ensure the baking soda is fresh for optimal rise.
Serving Suggestions
This Jam Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to balance its sweetness. Consider serving it alongside a warm beverage like coffee or tea. It also complements light desserts such as Light As A Cloud Dessert for a delightful spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and place it in the microwave for about 10-15 seconds until warm. This keeps the cake moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Jam Cake Filling And Icing contains roughly 844 calories, with 6g protein, 58g carbohydrates, and 61g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of iron and protein. It also contributes 6g 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 a different type of jam for this recipe?
Yes, you can substitute blackberry jam with raspberry or strawberry jam for a different flavor profile. Just ensure the jam is thick enough to hold its shape when mixed into the batter.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using in the recipe.
How can I make this recipe gluten-free?
To adapt this Jam Cake for a gluten-free diet, replace the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the cake's structure.
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).