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Recipe

Jam Cake

65 min • 8 to 10 servings •
Beth
Victoria sponge cake with jam filling and cream frosting, placed on a plate in a cozy kitchen setting.

From an old recipe book, “Old Time Recipes”: “Old fashioned jam cake with its fruity flavor is a treat that is hard to beat.”

I remember my mom making this cake and how very delicious it was, especially since I helped pick the blackberries. Occasionally I bake it up for my kids and old time memories.

Ready

  • ⅔ cup butter
  • 1 cup sugar
  • 3 well-beaten eggs
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp cloves
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • 1 cup milk
  • 1 cup blackberry jam (or other favorite jam)

    • Set

  • Recipe calls for 2 greased and floured (cast iron) skillets, though 2 round cake pans will work too. Heat oven to 250°F for cast iron, 300°F for cake pans.

    • Go!

  • Cream butter and sugar.
  • Add beaten eggs.
  • Sift together dry ingredients.
  • Add dry ingredients to creamed mixture, alternating 1 cup milk and 1 cup blackberry jam.
  • Bake in 2 greased and floured skillets until cake tests done.

    • Recommendations

    Optional: Caramel Filling:
    Place 2 cups sugar, 1 cup top milk, and 1 tsp white corn syrup in heavy skillet or sauce pan. Boil to soft ball stage. Add butter the size of a walnut. Let cool and beat. Spread between layers and on top and sides of cake. Enjoy!

    cake comfort food jam

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