Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  1. Cream butter and sugar.
  2. Beat in eggs, one at a time.
  3. Sift dry ingredients together.
  4. Add dry ingredients to creamed mixture alternately with buttermilk.
  5. Stir in vanilla.
  6. Fold jam (or preserves) into cake mixture.
  7. Turn into well-greased tube (angel food) or bundt pan.
  8. Bake at 300 deg F for 15 minutes, then raise heat to 350 deg F and bake 45 minutes.
  9. Let cool 15 minutes.
  10. Sift powdered sugar over it while still warm.
Most Helpful

5 5

Wow, we really enjoyed this cake. It was moist, but not crumbly, and smelled heavenly while baking. I used apricot preserves, and I followed the directions you gave carefully, using a bundt pan. Thanks for sharing this wonderful cake recipe...it will be used again.

5 5

Very good moist cake. I used a tube pan and raspberry preserves. Instead of dusting with powdered sugar, I made a glaze with the powdered sugar, vanilla and milk. Delicious!

5 5

this was simply delicious! so moist and buttery! i used raspberry jam, the bundt pan, and it was just perfect! you have the best cake recipes!!!