In the realm of delightful desserts, few confections can rival the humble yet exquisite jam cake. This classic treat, characterized by its moist, flavorful layers and the tantalizing tartness of fruit preserves, has captured the hearts of countless sweet enthusiasts worldwide. Whether you are a seasoned baker or a novice in the kitchen, embarking on a journey to discover the best recipe for an easy jam cake is an endeavor that promises both culinary satisfaction and unforgettable moments of indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
OLD-FASHIONED JAM CAKE
I remember my Aunt Murna telling me she made this cake often when she was a young girl. Through the years, she made improvements to it, and her cake become a real family favorite. It has been a popular staple at our reunions.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 702 calories, Fat 30g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 353mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 6g protein.
JAM CAKE
This is another of those cakes passed down from Mom. When DH and I were married, he did not like cake. Mom has a reputation for making fabulous cakes and she converted him! Prep time includes 15 minute cooling time.
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 1 tube or bundt cake
Number Of Ingredients 13
Steps:
- Cream butter and sugar.
- Beat in eggs, one at a time.
- Sift dry ingredients together.
- Add dry ingredients to creamed mixture alternately with buttermilk.
- Stir in vanilla.
- Fold jam (or preserves) into cake mixture.
- Turn into well-greased tube (angel food) or bundt pan.
- Bake at 300 deg F for 15 minutes, then raise heat to 350 deg F and bake 45 minutes.
- Let cool 15 minutes.
- Sift powdered sugar over it while still warm.
THE JAM CAKE
The origins of jam cake lie deep in Appalachia where store-bought sugar was once scarce. Cakes were often sweetened with homemade jams, filled with wild berries and mountain fruits to deliver a rich, dense cake with a depth of flavor sugar alone couldn't deliver.
Provided by Southern Living Editors
Time 1h30m
Yield Makes 12 to 16 servings
Number Of Ingredients 19
Steps:
- Prepare Cake Layers: Preheat oven to 350°. Beat first 2 ingredients at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour and next 2 ingredients. Stir together buttermilk and baking soda in a 2-cup glass measuring cup. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- Stir jam until smooth. Add jam and vanilla to butter mixture, and beat at low speed just until blended. Stir in toasted pecans and grated apple. Spoon batter into 4 greased (with shortening) and floured 9-inch round shiny cake pans (about 2 1/2 cups batter in each pan).
- Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
- Prepare Frosting: Beat cream cheese and 1/4 cup softened butter at medium speed with an electric mixer until creamy. Add dulce de leche, 1 can at a time, beating until blended after each addition. Gradually add 2 Tbsp. whipping cream, 1 Tbsp. at a time, and beat at medium speed. Add up to 2 Tbsp. additional cream, 1 Tbsp. at a time, and beat until frosting is desired spreading consistency. Spread frosting between each layer and on top and sides of cake.
SHORTBREAD JAM SQUARES RECIPE BY TASTY
Here's what you need: butter, caster sugar, egg, oil, vanilla extract, plain flour, baking powder, blackcurrant jam, icing sugar
Provided by Ellie Holland
Categories Bakery Goods
Yield 9 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 180˚C (350˚F).
- In a bowl, whisk together the butter and sugar until combined.
- Whisk in the egg, oil, and vanilla extract.
- Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
- Bring the mixture together using your hands to make a dough.
- Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
- Prick the dough with a fork to prevent bubbles from forming while baking.
- Spread the blackcurrant jam on top.
- With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
- Sprinkle the crumbs on top of the jam.
- Bake for 20 minutes, until golden brown on top.
- Leave to cool for around 20 minutes, the jam will be hot!
- Sieve icing sugar on top.
- Cut into squares.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 20 grams
EASY JAM SPONGE
Bake a simple and satisfying family pudding using our easy jam sponge recipe - it only needs a handful of ingredients and 30 minutes to make
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter a 25cm square or 20 x 30cm rectangular cake tin or baking dish.
- Beat the butter, sugar, flour, eggs and vanilla extract together until smooth. Spread the jam over the base of the tin, and dollop over the cake batter. Spread over evenly. Bake for 20-25 mins until the sponge is light golden and risen, and a skewer inserted into the middle comes back clean. Serve warm with custard, cream or ice cream.
Nutrition Facts : Calories 417 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
BASIC JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
STRAWBERRY JAM CAKE
When I need a cake for a special occasion, this strawberry jam cake is my go-to recipe. Every year I make it for a cake raffle we have at work for Relay for Life. It has raised a lot of money for a very good cause. -Tammy Urbina, Warner Robins, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Grease and flour three 9-in. round baking pans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans. , Bake at 350° until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries, extract and, if desired, food coloring; beat until smooth. , Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with strawberries if desired.
Nutrition Facts : Calories 706 calories, Fat 28g fat (17g saturated fat), Cholesterol 78mg cholesterol, Sodium 377mg sodium, Carbohydrate 110g carbohydrate (79g sugars, Fiber 1g fiber), Protein 7g protein.
OLD FASHIONED JAM CAKE
This cake is great the day you make it but even better if you let it sit in the fridge for 24 hours. This recipe came from Bernice Stahl.
Provided by Ceezie
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
- To prepare the cake, sift the flour and spices into a large mixing bowl. Stir in the sugar. Using a mixer at medium speed, beat the butter, jams, eggs, milk, and vanilla until smooth, 2 minutes. Stir in the nuts, if desired.
- Divide batter evenly among the prepared pans. Bake 18 to 23 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pans on a wire rack 10 minutes. Remove the layers from the pans to cool completely on a wire rack.
- To prepare the icing, combine the brown sugar, milk, butter, and salt in a large saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and add the confectioners' sugar. If the icing is too thick, add a little milk. Stir in nuts, if desired. Spread over one cake layer. Top with second layer; ice top. Top with third layer, ice top.
Nutrition Facts : Calories 887.2, Fat 21.1, SaturatedFat 12.7, Cholesterol 122.2, Sodium 618.8, Carbohydrate 170.8, Fiber 1.7, Sugar 133.9, Protein 6.6
Tips:
- Use fresh or frozen berries for the best flavor. If using frozen berries, thaw them before adding them to the batter.
- Don't overmix the batter. Overmixing will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will make the cake dry.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
- If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.
Conclusion:
Jam cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and fluffy texture and sweet and tangy flavor, it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy dessert, give this jam cake recipe a try.
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