Published in “The Foxfire Book of Appalachian Cookery” is an age-old Appalachian recipe for jam cake. Considering the number of people who make jellies and jams and sell them at local farmers markets and stock them at various retailers and produce stands throughout Macon County, plenty of choices exist for a distinct flavor profile.
Here is the basic recipe for a delicious, show-stopper cake. Jam choice is for the baker.
JAM CAKE
- 1 ¼ cup butter
- 2 cups sugar (or at least 1 cup if desiring less sweetness)
- 6 eggs
- 4 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. each of cinnamon, allspice, nutmeg, and cloves
- 1 cup buttermilk
- 2-3 cups preferred jam
Cream together butter and sugar; add eggs, one at a time, beating well with a mixer after each. Sift together flour, baking powder, and spices in a separate bowl. Dissolve baking soda in buttermilk, and then add alternately with dry ingredients to the egg mixture. Mix in 2 cups of jam. Pour into four 8-inch or 9-inch oiled or buttered cake pans and bake in a 350-degree F oven for 20-25 minutes, or until lightly brown and a cake tester or toothpick comes out clean. Let cool.
To assemble the cake, you can add any type of vanilla or cream cheese frosting on each layer, and then – if preferred – top each layer of the frosting with more of the same flavor jam that was included in the cake batter.
Keep refrigerated if not eaten right away.