I’m so excited to share one of my all-time favorite recipes with you today – Nannaw’s Jam Cake! This recipe is a true blast from the past, as it was my grandmother’s (Nannaw’s) well-kept secret. She was a fantastic baker and her jam cake was the stuff of legends around our small town. This cake is a delightful blend of homemade blackberry jam and a perfect blend of spices – allspice, cinnamon, nutmeg, and cloves. If you’re a fan of old-world charm, this vintage recipe is right up your alley. It’s not just a cake, it’s a delicious slice of history, and I love it for its rich, fruity flavors and the warm, nostalgic feelings it brings. Baking this cake is like stepping back in time. And the smell that wafts through your home while it’s baking? Absolutely heavenly! I also love the fact that this recipe uses simple, wholesome ingredients that you likely already have in your pantry, making it an easy choice for a last-minute dessert. So, ready to relive some sweet memories with Nannaw’s Jam Cake? Let’s get started!
Ingredients
- 2 sticks oleo
- 2 c. sugar
- 1 c. blackberry jam
- 1 tsp. allspice
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. cloves
- 6 eggs
- 3 c. flour
- 1 tsp. baking powder
- 1 1/2 tsp. soda
- 1 c. buttermilk
Baking Instructions
- Sift dry ingredients together.
- Dissolve soda in buttermilk. Cream butter, sugar, jam and eggs with mixer.
- Add dry ingredients alternately with liquid.
- Bake in 3 greased and floured 9-inch pans at 350°.
- Put frosting between layers and on outside of cake.
Calorie: 500
Total cooking time: 1 hour
Difficulty level: Medium
The Baking Chronicles: Nannaw’s Jam Cake Edition
You know that one dish that transports you right back to your grandma’s kitchen? For me, it’s Nannaw’s Jam Cake. It’s this divine amalgamation of oleo, sugar, blackberry jam, and a blend of spices that would make any spice rack envious.
Inception of the Cake
The journey begins with gathering the necessary ingredients. You’ll need 2 sticks of oleo, 2 cups of sugar, a cup of blackberry jam, and a teaspoon each of allspice, cinnamon, nutmeg, and cloves. Don’t forget the 6 eggs, 3 cups of flour, a teaspoon of baking powder, a teaspoon and a half of soda and of course, a cup of buttermilk.
Now, I don’t know about you, but I’m pretty sure my buttermilk has a mind of its own. Every single time, I swear it hides in the back of the fridge, knowing it’s about to be used. Sneaky buttermilk!
The Cake Assembly Shakedown
Once all the ingredients are corralled, start by sifting the dry ingredients together. This is a good time to imagine you’re a gold miner in the Wild West, sifting for gold, only in this case, your gold is a delicious combination of flour, spices, and baking powder.
Next, dissolve that sneaky soda in the buttermilk. You’ll feel a bit like a mad scientist as the soda and buttermilk fizz and froth—a bit of kitchen alchemy, if you will.
Then, it’s time to cream the oleo, sugar, jam, and eggs with a mixer. You’ll feel like a maestro conducting a sweet symphony! The oleo and sugar create an orchestra of smoothness, while the blackberry jam drops the bass, and the eggs play a harmony that ties it all together.
The Great Cake Bake
Now, add your dry ingredients alternately with the buttermilk mixture. This part feels a lot like dancing the tango with your mixer, as you step to the beat of the ingredients coming together.
Once your batter is ready, pour it into three greased and floured 9-inch pans and bake at 350°. While the cakes are baking, you can take a well-deserved break. Perhaps do a little celebratory dance or finally get around to tasting that elusive buttermilk.
The Grand Finale: Frosting
Once your cakes are done, it’s time for the final act: frosting. Spread it between layers and all around the cake. Be generous, it’s not the time to be shy. And remember, it’s okay if you end up wearing more frosting than the cake itself. I like to call it ‘baker’s cologne’.
There you have it, folks! Nannaw’s Jam Cake. It’s a bit of a wild ride from start to finish, but it’s also all sorts of fun. And remember, no matter how your cake turns out, it’s the journey that matters. Especially if that journey is capped off with a slice of cake. Or two. Or three. I won’t judge. Enjoy!
P.S. If anyone’s found the secret to taming buttermilk, do share. The world needs to know!
