Jam Cake

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

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

What you should know

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!