Mama Ethel'S Jam Cake
Mama Ethel's Jam Cake is a rich, moist dessert blending the sweetness of jam with warm spices and crunchy pecans. Perfect for family gatherings or special occasions, this classic cake offers a delightful combination of flavors and textures that appeal to both traditional and modern palates.
Ingredients
Instructions
- Cream butter and gradually add sugar until light and fluffy.
- Add beaten eggs and mix well.
- Sift flour before measuring and set aside.
- Add allspice, cinnamon, cloves, and salt to the flour and mix.
- Dissolve baking soda in buttermilk.
- Add buttermilk mixture and flour mixture to the batter, beating after each addition.
- Lightly dredge raisins and chopped pecans with extra flour and fold into the batter.
- Add jam and stir to combine.
- Pour batter into two greased and wax paper-lined 9-inch cake pans.
- Bake at 325°F (160°C) until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a more intense flavor, consider using homemade blackberry jam. If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Ensure your eggs are at room temperature to achieve a better emulsion and fluffiness in the batter. Lightly toasting the pecans before adding them can enhance their nutty flavor.
Serving Suggestions
Serve Mama Ethel's Jam Cake plain or dusted with powdered sugar for a simple presentation. It pairs beautifully with Blackberry Brandy Sauce for an added layer of flavor. Consider offering a side of whipped cream or a scoop of vanilla ice cream to complement the cake's richness. It makes a delightful dessert for gatherings or afternoon tea.
Storage & Reheating
Store leftover jam cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds or until just warm. This keeps the cake moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Mama Ethel'S Jam Cake contains roughly 666 calories, with 11g protein, 104g carbohydrates, and 25g fat. It is an excellent source of protein (22% of the Daily Value), dietary fiber (20% of the Daily Value), and iron (20% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 872mg per serving (38% 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 for this cake?
Yes, you can substitute with other fruit jams, but blackberry jam is recommended for its unique flavor profile. Just ensure the jam is thick enough to avoid excess moisture in the batter. Raspberry or strawberry jams could also work well if you prefer those flavors.
What if I don't have all the spices listed?
If you don't have all the spices, you can use a pre-mixed pumpkin pie spice as a substitute for the allspice, cinnamon, and cloves. For a simpler version, just use cinnamon or a combination of cinnamon and nutmeg to add warmth and depth to the cake.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after sitting for a day as the flavors meld together. You can bake it a day in advance, let it cool completely, and store it wrapped in plastic wrap. Just be sure to frost or serve it the day you plan to enjoy it.
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).