The Enduring Charm of Old Fashioned Jam Cake

There’s a particular kind of comfort that settles in my bones when I bake an Old Fashioned Jam Cake. It’s not just about the sweet, spiced aroma that fills my kitchen; it’s about a connection to generations past. I remember my grandmother, Bernice, her hands dusted with flour, a twinkle in her eye as she’d pull this very cake from her oven. This cake, for me, is a tangible piece of her legacy, a reminder of simpler times and the profound joy found in sharing a slice of homemade goodness. It’s a dessert that doesn’t just taste good; it tastes like home.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 18 to 23 minutes per layer
• Total Time: Approximately 1 hour 30 minutes (plus cooling and icing)
• Servings: 12-16
• Yield: Three 9-inch round cake layers
• Dietary Type: Traditional

Ingredients

For the Cake:

• 3 cups self-rising flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 2 cups granulated sugar
• 1 cup butter, softened
• 1 cup blackberry jam
• 1 cup raspberry jam
• 4 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup chopped nuts (optional, such as walnuts or pecans)

For the Caramel Icing:

• 2 cups packed light brown sugar
• ½ cup milk
• 8 tablespoons butter (1 stick)
• ⅛ teaspoon salt
• 4 cups confectioners’ sugar
• 1 cup chopped nuts (optional, such as walnuts or pecans)

Equipment Needed

• Three 9-inch round cake pans
• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Sifter
• Measuring cups and spoons
• Wire racks for cooling
• Large saucepan for icing
• Wooden pick or cake tester
• Spatula for spreading icing

Instructions

1. Preheat and Prepare: Begin by preheating your oven to 350 degrees F (175 degrees C). Next, grease and flour your three 9-inch round cake pans. This step is crucial for ensuring your cakes release cleanly after baking.

2. Combine Dry Ingredients: In a large mixing bowl, sift the self-rising flour, ground cinnamon, ground nutmeg, ground cloves, and ground allspice. This aerates the flour and distributes the spices evenly. After sifting, stir in the granulated sugar.

3. Prepare Wet Ingredients: In a separate bowl (or directly in the mixing bowl if using a stand mixer), cream the softened butter, blackberry jam, and raspberry jam. Once that’s well combined, beat in the eggs, milk, and vanilla extract using a mixer at medium speed until the mixture is smooth. This should take about 2 minutes.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.

5. Add Nuts (Optional): If you’re using nuts, stir in the chopped nuts into the batter at this stage.

6. Divide and Bake: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 18 to 23 minutes. To check for doneness, insert a wooden pick or cake tester near the center of each cake; it should come out clean.

7. Cool the Cakes: Once baked, cool the cakes in their pans on a wire rack for 10 minutes. After this initial cooling period, remove the layers from the pans and place them directly onto the wire rack to cool completely. Ensure they are thoroughly cool before proceeding to ice them.

8. Prepare the Caramel Icing: While the cakes are cooling, prepare the icing. In a large saucepan, combine the packed light brown sugar, milk, butter, and salt.

9. Boil the Icing Base: Bring this mixture to a boil over medium heat, stirring constantly to prevent scorching and ensure the butter and sugar fully dissolve.

10. Thicken the Icing: Once it reaches a boil, remove the saucepan from the heat. Gradually add the confectioners’ sugar, stirring until smooth. If the icing becomes too thick for your liking, you can add a little milk, a tablespoon at a time, until you reach your desired consistency.

11. Add Nuts to Icing (Optional): If you’re using nuts in your icing, stir them in now.

12. Assemble and Ice: To assemble the cake, spread half of the icing evenly over the top of one cake layer. Top with the second cake layer and ice its top. Finally, place the third cake layer on top and ice the entire top surface of the cake.

Expert Tips & Tricks

• Jam Quality Matters: The flavor of your jam will significantly impact the cake. Use good quality, flavorful jams that you enjoy. For a more vibrant color and nuanced flavor, consider using homemade jam if you have any.
• Room Temperature Ingredients: Ensuring your butter and eggs are at room temperature will help them emulsify properly with the other ingredients, creating a smoother batter and a more tender cake crumb.
• Don’t Overmix: Overmixing gluten-containing flour can develop the gluten too much, resulting in a tough cake. Mix the batter only until the ingredients are just combined.
• Icing Consistency: The caramel icing can set up quite quickly. If it becomes too firm to spread, you can gently warm it over low heat or stir in a touch more milk to loosen it up.
• Level Layers: For a beautifully stacked cake, use a long serrated knife to carefully level any domed tops on your cake layers before icing.

Serving & Storage Suggestions

This Old Fashioned Jam Cake is a showstopper on its own, but it pairs wonderfully with a simple dollop of whipped cream or a scoop of vanilla bean ice cream. For a beverage pairing, a hot cup of coffee or a sweet dessert wine would be delightful.

This cake is truly at its best when allowed to rest. It is great the day you make it, but it becomes even more wonderfully moist and flavorful if you let it sit in the refrigerator for 24 hours before serving.

To store, keep the cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, allow it to come to room temperature for about 30 minutes before serving for the best texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	887.2 kcal	–
Calories from Fat	–	–
Total Fat	21.1 g	32%
Saturated Fat	12.7 g	63%
Cholesterol	122.2 mg	40%
Sodium	618.8 mg	25%
Total Carbohydrate	170.8 g	56%
Dietary Fiber	1.7 g	6%
Sugars	133.9 g	535%
Protein	6.6 g	13%

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Jam Choices: While blackberry and raspberry are classic, feel free to experiment with other complementary jam flavors like apricot, plum, or cherry. A mix of dark and light jams can create beautiful swirls within the cake.
• Spice Profile: If you prefer a less intense spice, you can reduce the quantity of cloves and allspice slightly. Conversely, for a bolder flavor, add a pinch of ground ginger.
• Nut-Free Option: For a nut-free cake, simply omit the chopped nuts from both the cake batter and the icing.
• Gluten-Free Adaptation: For a gluten-free version, you can experiment with a high-quality gluten-free all-purpose flour blend in place of the self-rising flour, adding 1 ½ teaspoons of baking powder and ½ teaspoon of salt to the blend. Be aware that gluten-free cakes may have a slightly different texture.

FAQs

Q: Can I use store-bought self-rising flour?
A: Yes, absolutely. Store-bought self-rising flour works perfectly for this recipe.

Q: My caramel icing is too thin. What should I do?
A: If your icing is too thin, gradually whisk in more confectioners’ sugar, a tablespoon at a time, until it reaches your desired spreading consistency.

Q: How long does the cake need to cool before icing?
A: The cake layers must be completely cool to the touch before you ice them. Warm cakes will cause the icing to melt and slide off.

Q: Can I make this cake ahead of time?
A: Yes, the cake layers can be baked a day in advance, cooled completely, and then wrapped tightly in plastic wrap. Store them at room temperature. The icing can also be made a day ahead and stored in an airtight container in the refrigerator; gently rewarm it slightly if needed for spreading.

Q: What kind of nuts are best for this cake?
A: Pecans and walnuts are traditional and excellent choices for this cake, offering a lovely earthy flavor and satisfying crunch.

A Taste of Tradition

The Old Fashioned Jam Cake is more than just a recipe; it’s an invitation to slow down, connect with your kitchen, and create something truly special. The layering of sweet jams with warm spices, all enveloped in a rich caramel icing, is a symphony of comforting flavors. I encourage you to bake this cake, not just for its delicious outcome, but for the experience it offers. Share it with loved ones, savor each bite, and perhaps, create your own cherished memories around its enduring charm.