Mary Ruth Ferguson'S Jam Cake
Mary Ruth Ferguson's Jam Cake is a rich, flavorful dessert blending spices, nuts, dates, and jam for a moist, layered treat. Perfect for special occasions or family gatherings, its warm cinnamon and nutmeg notes combined with sweet preserves create a nostalgic, comforting flavor profile.
Ingredients
Instructions
- Mix all the ingredients together as you would for any other cake batter.
- Divide the batter into three equal parts and pour into prepared cake pans.
- Bake in a 325°F oven until tests indicate the cakes are done, approximately 30 minutes.
- Allow the cakes to cool before assembling and serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the buttermilk with sour cream. You can also replace the Crisco with unsalted butter for a more traditional taste. Make sure to chop the nuts and dates finely to ensure even distribution throughout the batter. Additionally, if you prefer a less sweet cake, reduce the sugar by 1/2 cup without affecting the overall texture.
Serving Suggestions
This jam cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a cup of coffee or tea for a delightful afternoon treat. It also goes well with a light fruit salad or alongside a slice of Lemon Sponge Dessert to balance the richness.
Storage & Reheating
Store the assembled cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 20 seconds, or place the whole cake in a low oven (around 300°F) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Ruth Ferguson'S Jam Cake contains roughly 603 calories, with 10g protein, 116g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (39% of the Daily Value), iron (28% of the Daily Value), and potassium (23% of the Daily Value), and a good source of vitamin C. 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 different types of jam in this recipe?
Absolutely! You can experiment with various flavors of jam to customize the cake to your liking. Raspberry, strawberry, or apricot jams would all work beautifully, adding unique flavors to the cake while maintaining its moist texture.
What can I substitute for buttermilk if I don't have any?
If you don't have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes until it thickens slightly, then use it in place of buttermilk in the recipe.
How can I prevent the cake from sticking to the pans?
To prevent sticking, be sure to grease your cake pans well with Crisco or butter, then dust them with flour. Alternatively, you can line the bottom of the pans with parchment paper for extra insurance. This will help the cakes release easily after baking.
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).