Jam Cake Recipe - Allrecipes.com
Jam Cake Recipe

Jam Cake

Recipe by  

"This is a traditional Kentucky Christmas Cake. I like it better than fruit cake and the pecans may be soaked in bourbon several days before the cake is made."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan and set aside.
  2. Cream together the butter and sugar. Add eggs separately, beating well after each.
  3. Sift together soda and flour; add alternately with buttermilk to creamed mixture. Mix well.
  4. Add jam, pecans, coconut and raisins. Mix well and pour into prepared pan. Bake for one hour or until toothpick inserted in center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2003

This is very similar to a recipe that has been handed down in my family for over 100 years. If you think this cake is good the first day, then why don't you put it int he fridge and let it set 3 days. The flavors meld beautifully and it is great cold. I even use it for wedding cakes. It is a stately, elegant, rich cake that will take your breath away.

Most Helpful Critical Review
Nov 17, 2010

I skipped the sugar altogether since the cup of jam, raisins and coconut each make it sweet enough. The cake was delicious the way I made it. Also, like another reviewer suggested, I added in some spices (vanilla, cinnamon, nutmeg, cloves) - I'm afraid without them the cake would have been quite bland. Also, my cake turned completely purple once I added in the preserves!


9 Ratings

Jan 07, 2008

i love this recipe. I recently learned how to make it from my grandma who is form Kentucky. She told me they would put in the attic for a week, where it wasn't heated so it would moisten. As far as and icing she taught me to in a pot put a cup of brown sugar and about 2 tbs. of butter and cook till like a syrup. Then poor over, this is where it becomes moist and a sweet topping.

Dec 22, 2004

I just wish there was a recipe for the icing as well.

Dec 18, 2007

he cake was delicious ,but no matter what pan I used it wouldn't stop sticking. Any suggestions?

Oct 13, 2009

A truly satisfying cake. I wanted to use up some strawberry jam. I didn't have pecans so I used almonds. One other change was 3/4 of the amount of sugar. I took it right out of the bundt pan and it didn't stick at all. My husband was watching me take it out and he cheered.

Nov 15, 2006

soaked raisins and nuts in whisky (I keep a tub of whiskey soaked raisins in the pantry all the time), added ground cloves, nutmeg and cinamon, sans coconut-my dude doesn't always care for it. I could not stop eating this cake. When you're at the warehouse store and see the two huge jars of blackberry jam, fear not! This recipe will use it up!

Mar 28, 2005

I was so disappointed, though the cake baked perfectly and looked so good it was far too sweet and bland, even my husband who likes sweet, agreed, a waste of good ingredients as I threw it out! I was surprised there were no spices in the recipe, I should have followed my instincts and added some and cut back on the sugar. I did not soak the pecans in Bourbon as suggested, maybe I should have! I will stick to the recipe my friend from Kentucky gave me, more work but worth the effort. I tried this one because I had leftover buttermilk from making Soda Bread so was looking for a new way to use it up, but this cake just did not work out for us.


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  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 54.4 g
  • 18%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 163 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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