How to Make Old-Fashioned Strawberry Jam Cake - A Step-by-Step Guide

There's something undeniably nostalgic and comforting about old-fashioned recipes. They hearken back to a simpler time when ingredients were basic, and the flavors were rich and satisfying. One such recipe that has stood the test of time is the Old-Fashioned Strawberry Jam Cake.

This cake is a delightful throwback to a bygone era, filled with the sweetness of strawberries and the warmth of cinnamon and allspice. It's a perfect way to enjoy the flavors of summer all year round and to b...

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Ingredients

  • 2 cups white sugar
  • 2 cups chopped pecans
  • 2 cups strawberry jam
  • 1 cup salted butter, softened
  • 5 large eggs
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 4 cups all-purpose flour
  • 3 cups white sugar
  • 1 cup unsalted butter, softened
  • 1 ½ cups heavy cream
  • 1 ½ cups raisins
  • 1 ½ cups chopped pecans

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 35 mins
  • Total Time: 1 hr 35 mins
  • Servings: 16
  • Yield: 1 layer cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
  • Mix sugar, pecans, strawberry jam, butter, eggs, cinnamon, and nutmeg together in a bowl. Mix baking soda into buttermilk; add to the batter. Add flour a little at a time, mixing well, until combined.
  • Pour batter evenly into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While cakes cool, beat sugar and butter for filling together in a bowl with an electric mixer until creamy. Add heavy cream, raisins, and pecans. Transfer to a pot and bring to a boil. Do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
  • Spread between and over the top of the cooled cake layers, letting excess drip down the sides.
  • Nutrition

    999 cal.

    • Total Fat: 52g
    • Saturated Fat: 22g
    • Cholesterol: 150mg
    • Sodium: 211mg
    • Total Carbohydrate: 132g
    • Dietary Fiber: 4g
    • Total Sugars: 99g
    • Protein: 9g
    • Vitamin C: 1mg
    • Calcium: 83mg
    • Iron: 3mg
    • Potassium: 327mg