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Blackberry Jam Cake II

Submitted by: C
This is a delicious cake that is even more delicious with Caramel Frosting! Blackberry jam is stirred into a light chocolate cake before baking. 

Jam Cake

Submitted by: Glenda
Great cake for the holidays. 

Blackberry Jam Cake I

Submitted by: Barbara
Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners' sugar glaze. 

Blackberry Jam Cake III

Submitted by: Jo Ann Herrington
A very spicy cake with cinnamon, allspice and cloves. Blackberry jam is stirred in and the cakes are baked in three 9 inch pans. Make some Cream Cheese Frosting to assemble them with. 

Heritage Jam Cake

Submitted by: Barbara
A butter cake with fruit and nuts. The secret ingredient is grape jam. 

Georgia's Tennessee Jam Cake

Submitted by: Shaina_Ryder
Living In: Sneedville, Tennessee, USA
This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting. 

O.D.'s Strawberry Jam Cake

Submitted by: Donya
This cake was just something that I created that turned out to be delicious! I hope you enjoy it too! 

Not Yet Reviewed!
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Photo of: Aunt Murna's Jam Cake

Aunt Murna's Jam Cake

Submitted by: Eddie Robinson
Provided by: Taste of Home
I remember Aunt Murna telling me that she created her Jam Cake recipe as a very young girl. Through the years she made improvements, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions and at Christmastime. 

Elegant Southern Jam Cake

Submitted by: Teri Smith
A low-fat delicious cake. Can be made for any occasion. Use your favorite flavor of fruit preserves. 

Christmas Wreath Cake

Submitted by: Karen D.
A really good fruit cake recipe, one you can eat the same day you make it, even better if you let sit for awhile. Originally submitted to CakeRecipe.com.  
 
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