Mom’s Christmas Jam Cake

Jam Cake

My mom baked this cake every year at Christmas time.  I grew up eating this yummy jam cake and looked forward to the time of year when she baked it. This is very good to have for breakfast, which is what I do.  I personally don’t like it with the Caramel Icing, but if you like to have icing, the recipe is included.  It’s very good with just a powdered sugar dusting. The icing is very rich.


1 cup applesauce

1 cup shortening

2 cups sugar

5 beaten eggs

1 tsp cinnamon

1 tsp baking soda

1 cup buttermilk

2 cups sifted flour

1 ½ tsp cloves

1 ½ tsp allspice

½ tsp salt

1 cup raisins

1 cup chopped pecans

1 ½ cups blackberry jam


Pre-heat oven to 350 degrees

Cream shortening until light and fluffy.  Add sugar and cream together.  Add eggs.  Sift flour before measuring. Sift together flour, salt and spices 3 times.  Add soda to buttermilk and add alternately with flour mixture to shortening.  Drench raisins and pecans in flour and fold into mixture.  Fold in jam.  Grease and flour a tube pan.  Pour mixture into pan and bake for 1 hour and 15 minutes.



2 cups brown sugar

2-3 boxes confectioner’s sugar

1 stick butter

1 tsp vanilla


In a pan on the stove top, add enough water to the brown sugar to dissolve.  Bring to a boil.  Remove from heat and add butter and vanilla.  Add sifted confectioner’s sugar until desired stiffness desired.

Keep caramel icing over hot water while icing cake so it does not harden.

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