Old Fashioned Jam Cake
There's something deeply comforting about sinking your fork into a slice of Old Fashioned Jam Cake, its moist crumb infused with warm spices and bursts of blackberry jam. Home cooks adore this cake for its nostalgic charm and foolproof texture, making it a star at holiday tables, potlucks, and Sunday suppers alike. The brown sugar icing, studded with pecans, adds a caramelized richness that keeps everyone reaching for seconds. It's the kind of cake that fills the house with irresistible aromas and leaves lasting memories.
What Makes This Recipe Special
- The raisin and pineapple soak-up creates a tender, jammy texture that's perfectly balanced by the cocoa and spices.
- Blackberry jam isn't just a filling-it's folded into the batter for a subtle fruitiness in every bite.
- The brown sugar icing is cooked to a thick, glossy consistency, clinging to the cake without sliding off.
- Pecans aren't just a garnish; they're toasted and pressed into the sides for a crunchy contrast.
Ingredients
1 cupraisins
1 can(8 ounces) crushed pineapple, undrained
1 cupunsalted butter, softened
1 cupgranulated sugar
4 largeeggs, at room temperature
3 cupsall-purpose flour
1/3 cupunsweetened baking cocoa powder
1 teaspoonbaking soda
1 teaspoonground cinnamon
1 teaspoonground nutmeg
1/2 teaspoonground cloves
1 cupblackberry jam or one 12-ounce jar
2/3 cupbuttermilk
1 cupchopped pecans
1 cupunsalted butter, cubed
2 cupspacked brown sugar
1/2 cup2% milk
3-1/2 to 4 cups confectioners’ sugar
Additional chopped pecans, for decorating (optional)
Pecan halves, for garnish (optional)
Nutrition
1676 caloriesCalories
Per serving · Values are estimates
Instructions
1
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.
2
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
3
Add eggs to the butter mixture one at a time, beating well after each addition.
4
In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, cinnamon, nutmeg, and cloves.
5
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.
6
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.
7
Cool cakes in pans on a wire rack for 10 minutes, then turn out of pans onto racks to cool completely.
8
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.
9
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.
Essential Tips
Soak raisins right away
Start soaking the raisins in the pineapple juice 30 minutes before you begin mixing the batter. This ensures they plump up fully and infuse the cake with moisture and flavor.
Room-temperature eggs matter
Using eggs at room temperature emulsifies better with butter, creating a lighter, fluffier cake. If you forget, place eggs in warm water for 10 minutes before using.
Don't skip the buttermilk
Buttermilk adds tang and tenderness. If you're out, mix 2/3 cup milk with 2 teaspoons lemon juice and let it sit for 5 minutes to curdle.
Toast the pecans
Lightly toast chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. This deepens their flavor and prevents sogginess from the icing.
Check cake doneness early
Start checking the cake at 35 minutes with a toothpick-it should come out clean or with a few crumbs. Overbaking dries it out, especially with the jam's moisture.
Smart Swaps & Variations
Cranberry Jam Swap
Replace blackberry jam with cranberry jam for a tart, festive twist that pairs beautifully with the warm spices.
Gluten-Free Flour
Use a 1:1 gluten-free baking flour blend, but add 1 extra teaspoon of xanthan gum to maintain structure.
Dairy-Free Icing
Substitute butter in the icing with coconut oil and use oat or almond milk instead of regular milk.
Spice Adjustments
For a milder spice profile, reduce cloves to 1/4 teaspoon and omit nutmeg entirely.
Extra Moisture Boost
Add 1/4 cup sour cream or Greek yogurt to the batter for an even richer, moister crumb.
What to Serve With This
- A steaming cup of Earl Grey tea or hot apple cider to complement the warm spices.
- Vanilla ice cream or whipped cream for a decadent dessert pairing.
- A dusting of powdered sugar and fresh blackberries for a simple, elegant finish.
- As part of a holiday dessert spread with pecan pie and spiced nuts.
Storage & Reheating
Storage
Store the cake in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week. The icing may soften slightly in the fridge but will firm up again at room temperature.
Reheating
To restore freshness, warm individual slices in a 300°F oven for 8-10 minutes. Avoid microwaving, as it can make the cake gummy and the icing sticky.
Expert Chef Tips
- Use Dutch-processed cocoa powder for a smoother, richer flavor and deeper color in the cake.
- For a glossier icing, add 1 teaspoon of light corn syrup while the brown sugar mixture is still warm.
- If the icing thickens too much while cooling, thin it with a splash of warm milk or water, 1 teaspoon at a time.
Equipment You’ll Need
- Two 9-inch round cake pans
- Stand mixer or hand mixer
- Fine-mesh sieve for dusting pans
- Pastry brush for greasing pans
- Candy thermometer (for icing accuracy)
Nutritional Benefits
- Each slice (1/16 of cake) provides approximately 420 calories, with 20g of fat (mostly from butter and pecans) and 55g of carbohydrates.
- The cake is a good source of fiber (3g per slice) from raisins, pecans, and whole wheat flour if using a blend.
- Blackberry jam adds antioxidants like vitamin C and polyphenols, though sugar content is high.
- The brown sugar icing contributes most of the calories and fat, so enjoy in moderation for a balanced treat.
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Frequently Asked Questions
Can I substitute another fruit jam for blackberry?
Yes! Raspberry, strawberry, or even peach jam work well. Choose a jam with a similar consistency to avoid altering the cake's texture.
Why did my cake turn out dense instead of moist?
Overmixing the batter or using cold ingredients can lead to a dense crumb. Also, ensure the buttermilk is fully incorporated to activate the baking soda properly.
Can I make the cake layers ahead of time?
Absolutely! Bake the layers a day ahead, cool completely, wrap tightly in plastic, and store at room temperature. Frost with icing just before serving.
Is there a way to reduce the sugar in the icing?
You can reduce the brown sugar to 1 1/2 cups, but the icing may be slightly thinner. For a lower-sugar option, use a sugar-free brown sugar substitute, but expect a different texture.
My icing is too thin-how can I fix it?
Cook the icing mixture a few minutes longer to evaporate excess liquid. If it's still thin, whisk in 1-2 tablespoons of powdered sugar off the heat.
Can I bake this in a loaf pan instead of round pans?
Yes, but reduce the baking time to 35-40 minutes. Test doneness with a toothpick inserted into the center.
What if I don't have buttermilk?
Mix 2/3 cup milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using.
How do I prevent the pecans from sinking to the bottom?
Toss the chopped pecans with 1 tablespoon of flour before folding them into the batter. This helps them distribute evenly.
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