Jam Cake(Layered Fruit Cake)
A rich layered fruit cake featuring blackberry jam and coconut, perfect for special occasions or teatime, offering moist texture and warm spice notes.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together the flour, nutmeg, cinnamon, allspice, and soda.
- Alternately add the dry ingredients and buttermilk to the egg mixture, beginning and ending with the dry ingredients.
- Fold in the blackberry jam, shredded coconut, and vanilla extract.
- Grease and flour three eight-inch cake pans.
- Divide the batter evenly among the prepared pans.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool before assembling.
Tips & Substitutions
To enhance the flavor, consider using homemade blackberry jam if available. You can substitute buttermilk with a mixture of milk and vinegar for a similar tanginess. For a lighter texture, sift the flour multiple times. Ensure your butter is at room temperature for better integration. If you prefer, shredded almonds or walnuts can replace coconut for added crunch.
Serving Suggestions
Serve the jam cake layered with whipped cream and fresh fruit for a delightful presentation. It pairs beautifully with a cup of tea or coffee, making it an ideal afternoon treat. For a festive twist, consider decorating with Holiday Confetti Mix to add color and a fun texture. This cake is perfect for celebrations or as a sweet ending to any meal.
Storage & Reheating
Store leftover jam cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it in a covered container for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in an oven preheated to 300°F (150°C) until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jam Cake(Layered Fruit Cake) contains roughly 625 calories, with 9g protein, 74g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (39% of the Daily Value), iron (25% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of protein and calcium. It also contributes 11g 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?
Yes, you can use any fruit jam or preserve that you enjoy. Raspberry or strawberry would work well, but ensure they are seedless for the best texture. The flavor will vary slightly, but the overall cake will still be delicious.
How long does the cake take to cool before assembling?
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack. They should cool completely, which typically takes 1-2 hours, to prevent the frosting from melting when you assemble the cake.
Can I make this cake ahead of time?
Absolutely! You can bake the layers a day in advance and store them wrapped in plastic wrap at room temperature. Just wait to assemble and frost the cake until the day you're serving it to maintain freshness.
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).