Old-Fashioned Southern Jam Cake with Homemade Caramel Icing
By Jason Griffith
There are some desserts that do more than just satisfy a sweet tooth; they tell a story. The Jam Cake with Caramel Icingis one of those legendary Southern staples that has graced holiday tables and church potlucks for generations. It’s dense, moist, and deeply aromatic, thanks to a blend of warm spices and the secret ingredient: a full jar of blackberry jam.
If you’ve never had a jam cake, imagine a spice cake that’s been leveled up with extra moisture and a complex, fruity depth. When you top that with a cooked, buttery caramel frosting, you get a dessert that is truly unforgettable.
Why I Love This Recipe
What makes this recipe a personal favorite is the texture. Unlike a light and airy sponge, this cake is hearty and substantial—much like my favorite Chocolate Chip Banana Bread. The addition of raisins and pecans provides a wonderful chew and crunch, while the blackberry jam ensures the crumb never dries out. It’s a nostalgic “labor of love” dessert that feels special every time you slice into it.
Ingredients You’ll Need
For the Cake:
- 5 Eggs: Beaten well to provide structure.
- 2 cups Sugar: Granulated white sugar for sweetness.
- 3 cups All-Purpose Flour: Sifted before measuring.
- 1 cup Butter: Softened to room temperature.
- 1 cup Buttermilk: The acidity reacts with the soda for a perfect rise.
- 1 tsp Baking Soda: To be dissolved in the buttermilk.
- 1/4 tsp Salt: To balance the sweetness.
- 1/2 tsp Cinnamon & 1 1/2 tsp Cloves: The signature spice blend.
- 1 cup Raisins: For a burst of sweetness in every bite.
- 1 cup Chopped Pecans: Adds essential texture and nuttiness.
- 1 cup Blackberry Jam: Seedless is preferred for a smooth texture.
For the Caramel Frosting:
- 1/2 cup Butter or Margarine: The base of our cooked caramel.
- 1 cup Brown Sugar: Packed tight for deep molasses flavor.
- 1/4 cup Milk: To thin the frosting to a spreading consistency.
- 2 cups Powdered Sugar: For thickness and shine.
- 1 tsp Vanilla Extract: For that classic floral finish.
Swaps and Notes
- The Jam: While blackberry is the traditional choice, you can substitute strawberry or raspberry jam. If you want a “shortcut” version, you can even use a Spice Cake Mix and fold in the jam and raisins, similar to how I use shortcuts for these Cake Mix Cookies.
- Nut-Free: If you have an allergy, feel free to omit the pecans. The cake will still be delicious.
- Buttermilk Substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5 minutes.
Step-by-Step Instructions
1. Prep the Oven and Pans
Preheat your oven to 325°F. Grease and line two 9-inch cake pans with parchment paper. This cake is moist and can be sticky, so parchment is your best friend here!
2. Cream the Butter and Sugar
In a large bowl, cream the softened butter and gradually add the sugar. Beat the mixture until it is light, pale, and fluffy. This incorporates air into the base. Slowly mix in the beaten eggs.
3. Mix the Dry and Wet Ingredients
Sift your flour and mix in the cinnamon, cloves, and salt. In a separate small bowl, dissolve the baking soda into the buttermilk. Alternately add the flour mixture and the buttermilk to your butter mixture, starting and ending with the dry ingredients.
4. The Secret Fold-In
Lightly dredge your raisins and pecans in a tablespoon of extra flour. This prevents them from sinking to the bottom of the pans. Fold them into the batter. Finally, stir in the blackberry jam until the color is consistent throughout.
5. Bake to Perfection
Divide the batter evenly between the pans. Bake for 40 to 50 minutes. Use a cake tester or toothpick; if it comes out clean, the cake is done. Let the layers cool completely before frosting.
6. Make the Caramel Icing
Melt butter in a saucepan and stir in the brown sugar. Boil over low heat for 2 minutes, stirring constantly. Add the milk and bring it back to a boil. Remove from heat and let it cool slightly. Whisk in the powdered sugar and vanilla until smooth and spreadable.
Tips for Success
- Don’t Overmix: Once you add the flour, mix just until combined to keep the cake tender.
- The Sift Matters: Sifting the flour before measuring ensures you don’t pack too much into the cup, which can make the cake heavy.
- Icing Speed: Caramel frosting sets quickly! Have your cake layers ready to go before you start adding the powdered sugar to the icing.
Serving Suggestions and Pairings
This Jam Cake is quite rich, so it pairs beautifully with a cup of strong black coffee or a cold glass of milk. If you are serving this at a holiday gathering, it fits right in alongside other classics like Big Family Banana Pudding.
For those who love a dessert spread, try pairing a slice of this cake with:
- A scoop of vanilla bean ice cream.
- A side of Pecan Pie Bars for more nutty flavor.
- Fresh seasonal berries to cut through the sweetness of the caramel.
Nutritional Information (Per Serving)
Estimate based on 12 servings
- Calories: 540 kcal
- Fat: 22g
- Carbohydrates: 84g
- Protein: 6g
- Sugar: 62g
Storage and Leftover Tips
Room Temperature: This cake keeps exceptionally well. Wrap it tightly in plastic wrap or keep it in a cake carrier for up to 3 days. The flavors actually deepen by day two!
Freezing: You can freeze the cake layers (unfrosted) for up to 3 months. Wrap them in plastic wrap and then aluminum foil. Thaw at room temperature before frosting.
More Recipes You Will Love
If you enjoyed this spiced, comforting dessert, you should definitely check out these other favorites from the kitchen:
- The Best Peanut Butter Brownies I’ve Ever Made
- Classic Spice Cake Mix Cookies
- Homemade Chocolate Chip Banana Bread
Final Thoughts
This Jam Cake with Caramel Icing is a true testament to Southern baking traditions. It’s warm, inviting, and always a conversation starter. I’d love to hear how yours turned out! Did you use blackberry jam or try a different flavor?
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