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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mama Ethel'S Jam Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions