Raspberry Jam Cake Recipe

Name: Raspberry Jam Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. soft butter; 1/2 c. white sugar; 1/2 c. packed brown sugar; 4 eggs; 1 jar raspberry preserves; 3 1/4 c. flour; 1 tsp. baking powder; 1 tsp. baking soda; 1 tsp. nutmeg; 1 tsp. cinnamon; 1/2 tsp. salt; 1/4 tsp. ground cloves; 1 c. buttermilk; 1 c. chopped pecans; favorite caramel frosting

Servings: persons

1 c. soft butter
1/2 c. white sugar
1/2 c. packed brown sugar
4 eggs
1 jar raspberry preserves
3 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1 c. buttermilk
1 c. chopped pecans
favorite caramel frosting

1
Heat oven to 350u00b0.
2
Grease and flour 10-inch tube pan.
3
Beat butter and sugars until blended.
4
Beat on high speed 1 minute. Beat in eggs and preserves until well blended.
5
Beat in dry ingredients alternately with buttermilk, beginning and ending with flour mixture, until very well blended.
6
Stir in pecans.
7
Bake at 350u00b0 for 70 to 75 minutes.
8
Cool completely.
9
Frost with favorite caramel frosting.

2362

kcal

Calories

152

Fat

220

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 15 ingredients. The key ingredients include: 1 c. soft butter, 1/2 c. white sugar, 1/2 c. packed brown sugar, 4 eggs, and more.

Yes, Raspberry 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.

Raspberry Jam Cake

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