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Aunt Murna's Jam Cake

By: Eddie Robinson  
"I remember Aunt Murna telling me that she created her Jam Cake recipe as a very young girl. Through the years she made improvements, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions and at Christmastime."

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Prep Time:
20 Min
Cook Time:
50 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 cup raisins
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup butter, softened
  • 4 eggs
  • 1 (12 ounce) jar blackberry jam
  • 2/3 cup buttermilk
  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chopped pecans
  • CARAMEL ICING:
  • 1 cup butter
  • 2 cups packed brown sugar
  • 1/2 cup milk
  • 3 1/2 cups sifted confectioners' sugar

Directions

  1. Soak raisins in pineapple and juice several hours or overnight. In a large mixing bowl, cream butter. Add eggs, one at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until ingredients are combined. stir in raisins, pineapple and pecans. Pour into two greased and floured 9-in. round cake pans. Bake at 350 degrees F for 50 minutes or until cakes test done. Cool in pans 10 minutes on a wire rack before removing to rack. For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from heat. Cool just until warm; beat in enough confectioners' sugar until icing is of spreading consistency. Add more sugar for thicker icing; more milk to thin it. Frost cooled cake.
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