Mama Ethel'S Jam Cake Recipe

Name: Mama Ethel'S Jam Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs, beaten; 2 c. sugar; 3 c. all-purpose flour; 1 c. butter (not margarine); 1 1/2 tsp. allspice; 1 c. raisins; 1 c. chopped pecans; 1 c. jam (blackberry jam with seeds is best; homemade jam is preferred); 1/4 tsp. salt; 1/2 tsp. cinnamon; 1 1/2 tsp. cloves; 1 c. buttermilk; 1 tsp. baking soda

Servings: persons

5 eggs, beaten
2 c. sugar
3 c. all-purpose flour
1 c. butter (not margarine)
1 1/2 tsp. allspice
1 c. raisins
1 c. chopped pecans
1 c. jam (blackberry jam with seeds is best; homemade jam is preferred)
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/2 tsp. cloves
1 c. buttermilk
1 tsp. baking soda

1
Cream butter and gradually add sugar.
2
Cream together until light and fluffy.
3
Add eggs.
4
Sift flour before measuring.
5
Add spices and salt.
6
Dissolve soda in buttermilk.
7
Add buttermilk mixture and flour mixture, beating after each addition.
8
Lightly dredge the raisins and pecans with extra flour and add to batter. Add jam and stir.
9
Pour batter into 2 greased and wax paper lined 9-inch cake pans.
10
Bake at 325u00b0 until toothpick comes out clean. Frost with caramel icing.

2575

kcal

Calories

155

Fat

268

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 eggs, beaten, 2 c. sugar, 3 c. all-purpose flour, 1 c. butter (not margarine), and more.

Yes, Mama Ethel'S Jam Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mama Ethel'S Jam Cake

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