6 Reviews

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.

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Miss Annie September 16, 2002

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!

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Dreamgoddess August 24, 2003

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!!!

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chia August 16, 2003

This makes a huge cake! Baked it in my bundt pan and it nearly overflowed. Next time I will use a larger pan. Aside from that the cake was very good. Moist, full of flavour. Used my freshly made cranberry jam and it blended well with the spices.
A really nice cake, will certainly make again.
Thanks for posting.

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Chef Dudo December 04, 2010

I made this with strawberry (cuz thats all I had on hand) on a whim for a potluck dinner at church...it disappeared in a heartbeat! I was asked for the recipe by no less than a dozen people I plan to made it with the balckberry jam I make every year.

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birchstreetbakery May 18, 2005

This was a good cake, wasn't as moist as I liked it. I will try this again sometime and reduce baking time by 5-10 mins, maybe reduce the sugar and spices a tiny bit to. I did lower the temperature on my oven to 325, still seemed slightly over-baked and a tiny bit dry. Family liked it, especially my Mom and it was her birthday !!

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Luvfood September 26, 2004
Jam Cake