Jam Cake

Cindy Lynn's Note:

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 1 tube or ...

• 1 cup butter
• 2 cups sugar
• 3 cups flour
• 1 cup buttermilk
• 4 eggs
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon ginger
• ½ teaspoon clove
• 1 cup jam or 1 cup preserves (flavor of your choice; we usually use strawberry or grape)
• 1 teaspoon vanilla
• powdered sugar

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.

Reviews

[Miss Annie]

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.

[Dreamgoddess]

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!

[chia]

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!!!