This old fashioned jam cake recipe was sent to us by Jill in Texas, straight from her family cookbook. It's a rich, moist, delicious treat that pairs well with our Southern Pecan Coffee.
*Our seasonal Pumpkin Spice flavored pecans are only available for a limited time, so stock up now while you can!
- 1 cup butter
- 2 cups sugar
- 3 egg yolks (no whites)
- 2 eggs
- 1 cup jam (best with blackberry, plum, blueberry, or our Traffic Jam)
- 1 teaspoon baking soda
- 3 cups flour
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 cup buttermilk
- 1 cup toasted and chopped Royalty Pecans
Cream butter and sugar together. In a separate bowl, beat eggs. Add beaten eggs and jam to the creamed butter and sugar mixture.
Sift baking soda, flour, and spices together. Add these dry ingredients alternately with buttermilk to creamed butter and sugar mixture. Add pecans and stir well.
Pour batter into cake pans that have been lightly greased and floured. Bake at 350 degrees until cake springs back when touched.
After cake has baked and cooled, decorate as desired. We used a cream cheese frosting between each cake layer and on top, as pictured above. You could also top your cake with homemade whipped cream, coat it in a light glaze, or simply pour a bit of cream over each serving.