On Line Cookbook
Sissy's Mother's Jam Cake - Jam Cake
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Sissy Wommack's Mother Myrtie Joe Hawes

Serves/Makes:1 3-layer 9 inch cake

  • 1-3/4 cups (425 ml) all purpose flour
  • 1-1/2 cups (350 ml) sugar
  • 1 cup (225 ml) vegetable oil
  • 1 cup (225 ml) buttermilk
  • 1/2 cup (125 ml) blackberry jam (with seeds)
  • 1/2 cup (125 ml) strawberry jam (with seeds)
  • 1 tsp (5 ml). baking soda
  • 1 tsp (5 ml). baking powder
  • 1 tsp (5 ml). ground cinnamon
  • 1 tsp (5 ml). ground nutmeg
  • 1 tsp (5 ml). ground allspice
  • 1/2 tsp (2 ml). ground cloves
  • 1/2 tsp (2 ml). salt
  • 3 eggs
  • 1 tsp (5 ml). vanilla flavoring
  • 1 cup (225 ml) finely chopped pecans
  • Icing:
  • 3 cups (700 ml) sugar
  • 1 cup (225 ml) butter
  • 1 cup (225 ml) buttermilk
  • 2 tbsp (30 ml) light (white) corn syrup
  • 1 tsp (5 ml) baking soda
  • pecans, for garnish
  • Preheat oven to 350 degrees (175 C.).
  • Grease and flour 3 9" cake pans.
  • In a large mixing bowl mix all ingredients, except nuts.
  • Mix them on low until blended, then beat on high speed for 8 minuets.
  • Scrape bowl down and fold in the nuts.
  • Pour into the cake pans, and bake for about 40 minutes.
  • If you use 8" pans you can make 4 layers, but don't cook as long.
  • Cool on cooling rack for at least 10 minutes before turning out.
  • Icing:
  • In a 4 qt. heavy sauce pan, over medium heat, combine the sugar, butter, buttermilk, corn syrup and baking soda.
  • Heat to boiling, over medium heat contantly stirring until it comes to a boil, then stop stirring and continue cooking until candy thermometer reads 238 degrees (125 C.).
  • Remove from heat and pour into a mixing bowl and beat until it becomes the right consistency to spread on the cake.
  • If it gets too thick add buttermilk, a drop at a time.
  • Put between layers and on top and sides of cake.
  • Garnish the top with chopped pecans, or put pecans halves on top.
  • Store in a cool place.
Note: You can use 1 cup of either jam, instead of 1/2 cup of each. Note: To get the icing to cool faster, I wrap icy towels around the mixing bowl, while I beat it. Be careful and don't over cook, or over beat. This cake freezes well, just wrap well in Alum. foil.

A Christmas Favorite here! I served at one of my Christmas open houses, and had to give the recipe away to lots! Lots of trouble to fix, but worth it.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.