Best 100 Year Old Jam Cake Recipes

100 Year Old Jam Cake image

Provided by Rhonda Wheeler

Categories Cakes

Time 50m

Number Of Ingredients 14

Steps:

1. Cream butter and add sugar slowly. Beat till creamy.
2. Add eggs (room temperature) one at a time beating after each egg.
3. Sift flour.Then sift 3 1/2 cups flour again with baking soda and spices..
4. Add flour mixture alternately with milk. Blend all ingredients together well.
5. Mix cake at least 10 minutes.
6. Fold in strawberry jam.
7. Grease and flour cake pans and pour batter in them. Can use 13x9" or bundt cake pan. Bake at 375 degrees for 30-40 minutes till golden brown.
8. CARMEL ICING: mix 1 1/2 cups melted butter and brown sugar. Add 1/2 cup of milk or cream and 2 teaspoons of vanilla. Add enough confectioners sugar to make spreadable consistency.About 1 box.Frost cake while warm.

100-YEAR-OLD BLACKBERRY JAM CAKE RECIPE image

Provided by @MakeItYours

Number Of Ingredients 16

The recipe for this dark, spicy cake may be a century old, but the cake itself probably won't last ten minutes when your family catches the aromas coming from the kitchen. You can frost the cake with your choice of frosting such as Caramel or Cream C
1 cup butter, at room temperature
1 cup buttermilk, at room temperature
2 teaspoons baking soda
3 cups flour
2 cups blackberry jam (seedless is best)
3 or 4 eggs beaten
1/2 teaspoon salt
*Adjust spices to suit your taste
1 teaspoon allspice
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 cup raisins
1 cup nuts
*Some people use 1 cup of applesauce in this recipe. If you choose to use applesauce reduce the buttermilk to about 3 TBS to a ¼ of a cup.

Steps:

Preheat oven to 350F degrees.
Grease and flour four 8-inch or 9-inch cake pans, or line them with parchment paper.
Combine buttermilk and baking soda; set aside.
Sift together flour, salt, and spices; set aside.
Cream butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well and scraping the bowl after each addition.
To the butter mixture, add half the flour mixture and mix until combined.
Add half the buttermilk mixture and mix until combined.
Add the rest of the flour mixture and mix; then add the rest of the buttermilk and mix.
Scrape the bowl and mix well.
Add raisins, nuts, and jam; mix well.
Pour into prepared pans.
Bake 25 to 30 minutes, until a tester inserted in the center comes out clean.
Place pans on wire racks to cool. Frost with caramel frosting.
CLAUDINE'S CARAMEL FROSTING
*For darker caramel, use brown sugar.
Ingredients:
½ cups sugar
¾ C milk
stick margarine
Cook ½ cup of sugar in an iron skillet until brown. Stir constantly. Disolve 2 cups sugar in milk. Add caramelized sugar to milk mixture. Cook until it forms a soft ball. Remove from heat and add margarine. Beat until it cools & loses gloss. Spread on cake.