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    You are in: Home / Recipes / Holiday Jam Cake Recipe
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    Holiday Jam Cake

    Average Rating:

     2 Total Reviews

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    • on July 22, 2007

      I also made this with fig preserves. However, I didn't have enough and am trying to clean out the fridge, so I subbed in my half-tub of lotus seed paste, which didn't really come through taste-wise but gives a rich mouth feel (along with all the butter). I also subbed chopped dried figs for the pecans, and ran out of AP flour so about a cup was whole wheat. It really didn't affect texture at all - this was really, really tasty.

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    • on October 10, 2006

      I made this for Rosh Hashana this year and it was a hit! Despite the fact that my British husband claims that "cake is NOT dessert" he managed to forced himself to have a piece when I served it along with some homemade honey pecan ice cream. The only changes I made was to use soy milk instead of the buttermilk so the cake wouldn't be dairy, and to use a jar of fig jam instead of the blackberry preserves. Made it a bit more Rosh Hashana-ish! A great end to a heavy-on-the-honey meal! Wishing you a shana tova, Chia, and may this be a year of health and happiness for you and your entire family!

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    Nutritional Facts for Holiday Jam Cake

    Serving Size: 1 (206 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 708.0
     
    Calories from Fat 260
    36%
    Total Fat 28.9 g
    44%
    Saturated Fat 13.1 g
    65%
    Cholesterol 134.3 mg
    44%
    Sodium 315.5 mg
    13%
    Total Carbohydrate 105.7 g
    35%
    Dietary Fiber 2.9 g
    11%
    Sugars 65.6 g
    262%
    Protein 8.6 g
    17%
    Detailed Nutrition Values About Nutrition Info
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