Strawberry Jam Cake And Icing
A moist and flavorful strawberry jam cake with warm spices and crunchy nuts, perfect for teatime or special occasions, offering a delightful blend of sweetness and spice.
Ingredients
- 1 1/2 cups sifted brown sugar ⓘ
- 1/2 cup strawberry jam
- 3 eggs ⓘ
- 2/3 cup butter ⓘ
- 1/2 cup buttermilk ⓘ
- 2 cups flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/4 teaspoon cloves ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1/2 cup raisins ⓘ
- 1 cup pecans, chopped ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 cup evaporated milk ⓘ
Instructions
- Cream the butter and brown sugar together until light and fluffy.
- Add the strawberry jam and well-beaten eggs, mixing well after each addition.
- Sift together the dry ingredients: flour, baking powder, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk.
- Toss the raisins and chopped pecans with the remaining 2 tablespoons of flour, then fold into the batter.
- Divide the batter into two greased and floured cake layers.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool before icing.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with the brown sugar. If you don't have buttermilk, substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. You can also replace pecans with walnuts or almonds for a different flavor and texture. If you prefer a sweeter cake, consider adding a bit more strawberry jam.
Serving Suggestions
Serve this delightful Strawberry Jam Cake with a dollop of whipped cream on top for added richness. It pairs beautifully with a cup of tea or coffee for a delightful afternoon snack. You can also serve it alongside a scoop of vanilla ice cream for a delicious dessert. For more sweet treats, explore other American recipes that feature fruit flavors.
Storage & Reheating
Store leftover 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 and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Jam Cake And Icing contains roughly 688 calories, with 10g protein, 101g carbohydrates, and 28g fat. It is an excellent source of calcium (29% of the Daily Value), protein (20% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1082mg per serving (47% 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 fresh strawberries instead of strawberry jam?
While fresh strawberries can be used, they won't provide the same sweetness and consistency as strawberry jam. If you opt for fresh strawberries, consider cooking them down with sugar to create a sauce that resembles jam, which will help retain moisture in the cake.
How can I make this recipe gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder and other ingredients are also gluten-free. You may need to adjust the liquid slightly, as gluten-free flour can sometimes absorb more moisture.
Can I freeze the cake?
Yes, you can freeze the Strawberry Jam Cake! Wrap the cooled cake layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. To thaw, simply place in the refrigerator overnight before icing and serving.
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).