Old Fashioned Jam Cake (Print-Friendly Version)

Ideal for holiday gatherings, this moist old fashioned jam cake blends spices, raisins, and blackberry preserves for a nostalgic cake slice. Brown sugar icing and pecans add the perfect finish—one to keep handy.

# Ingredients You’ll Need:

→ Cake Batter

01 - 1 cup raisins
02 - 1 can (8 ounces) crushed pineapple, undrained
03 - 1 cup unsalted butter, softened
04 - 1 cup granulated sugar
05 - 4 large eggs, at room temperature
06 - 3 cups all-purpose flour
07 - 1/3 cup unsweetened baking cocoa powder
08 - 1 teaspoon baking soda
09 - 1 teaspoon ground cinnamon
10 - 1 teaspoon ground nutmeg
11 - 1/2 teaspoon ground cloves
12 - 1 cup blackberry jam or one 12-ounce jar
13 - 2/3 cup buttermilk
14 - 1 cup chopped pecans

→ Frosting

15 - 1 cup unsalted butter, cubed
16 - 2 cups packed brown sugar
17 - 1/2 cup 2% milk
18 - 3-1/2 to 4 cups confectioners’ sugar
19 - Additional chopped pecans, for decorating (optional)
20 - Pecan halves, for garnish (optional)

# How to Make It:

01 - Combine raisins and crushed pineapple with juice in a medium bowl. Allow to stand for at least 30 minutes for the raisins to absorb the pineapple flavor and plump.
02 - In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
03 - Add eggs to the butter mixture one at a time, beating well after each addition.
04 - In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, cinnamon, nutmeg, and cloves.
05 - Gradually mix the dry ingredients into the creamed mixture, alternating with buttermilk. Fold in the raisin and pineapple mixture, blackberry jam, and chopped pecans until evenly combined.
06 - Grease and flour two 9-inch round cake pans. Evenly distribute the batter between the pans. Bake in a preheated 350°F oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans on a wire rack for 10 minutes, then turn out of pans onto racks to cool completely.
08 - In a large saucepan, melt cubed butter over medium heat. Stir in brown sugar and milk, and bring mixture to a boil, stirring until sugar dissolves completely. Remove from heat and cool until just warm. Gradually beat in confectioners’ sugar until the frosting reaches a spreadable consistency.
09 - Spread frosting between the cooled cake layers, and over the top and sides. Press additional chopped pecans onto the sides if desired, and decorate the top with pecan halves.

# Extra Suggestions:

01 - For enhanced flavor, allow raisins and pineapple to soak for several hours before use; cake can be stored covered at room temperature for up to two days.

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