Best Southern Black Raspberry Jam Cake Recipes

BLACK RASPBERRY JAM CAKE

Black Raspberry Jam Cake image

Make and share this Black Raspberry Jam Cake recipe from Food.com.

Provided by grandma2969

Categories Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 cup butter, softened
1 cup granulated sugar
4 eggs, seperated
1 teaspoon baking soda
1 cup buttermilk
3 cups buttermilk
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon clove
1 teaspoon allspice
6 ounces raisins
6 ounces maraschino cherries
12 ounces walnuts, chopped
8 ounces dates, chopped
1 cup seedless black raspberry jam
1 teaspoon vanilla extract

Steps:

Cream butter, sugar and egg yolks in bowl until light and fluffy. Add mixture of soda and buttermilk, mix well. Add flour and spices, mix well.
Stir in raisins, cherries, walnuts, dates and jam.
Fold in stiffly beaten egg whites and vanilla gently into batter.
Spoon into a greased and floured tube pan.
Bake at 350* for 1 hour and 20 minutes or cake tests done.
Cool on wire rack in pan for 15 minutes.
Loosen sides, turn out onto cake plate.

Nutrition Facts : Calories 756.4, Fat 36.8, SaturatedFat 12.6, Cholesterol 114.4, Sodium 336, Carbohydrate 99.5, Fiber 5.8, Sugar 61, Protein 13.6

OLD-FASHIONED JAM CAKE

Old-Fashioned Jam Cake image

I remember my Aunt Murna telling me she made this cake often when she was a young girl. Through the years, she made improvements to it, and her cake become a real family favorite. It has been a popular staple at our reunions.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 19

Ingredients

1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup butter, softened
1 cup sugar
4 large eggs
3 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 jar (12 ounces) or 1 cup blackberry jam
2/3 cup buttermilk
1 cup chopped pecans
CARAMEL ICING:
1 cup butter, cubed
2 cups packed brown sugar
1/2 cup 2% milk
3-1/2 to 4 cups confectioners' sugar

Steps:

In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.

Nutrition Facts : Calories 702 calories, Fat 30g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 353mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 6g protein.