Recipes

Jam Cake

65 min • 8 to 10 servings •

Beth

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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