Best 5 Holiday Jam Cake Recipes

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Indulge in a delightful culinary journey with our Holiday Jam Cake, an exquisite treat that captures the spirit of festive gatherings. This classic cake recipe, a cherished tradition passed down through generations, combines the warmth of homemade jam with the comforting flavors of a moist and tender crumb. As you delve into this article, you'll discover not just one, but a collection of enticing jam cake recipes, each with its unique charm and taste profile. From the timeless allure of a traditional strawberry jam cake to the tangy zest of a lemon curd jam cake, these recipes promise an unforgettable taste experience. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you effortlessly through the baking process, ensuring that your holiday jam cake turns out perfect. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking adventure with our Holiday Jam Cake recipes.

Check out the recipes below so you can choose the best recipe for yourself!

GEORGIA'S TENNESSEE JAM CAKE



Georgia's Tennessee Jam Cake image

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.

Provided by Amy

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

1 cup butter, softened
2 cups white sugar
8 eggs
2 teaspoons baking soda
2 tablespoons water
2 cups seedless blackberry jam
3 ½ cups all-purpose flour
1 ½ teaspoons ground cloves
2 teaspoons ground nutmeg
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup buttermilk
1 cup chopped black walnuts
½ cup golden raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
  • In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
  • Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.

Nutrition Facts : Calories 684.9 calories, Carbohydrate 106.6 g, Cholesterol 165.5 mg, Fat 25.6 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 11.4 g, Sodium 583.2 mg, Sugar 73 g

BLACKBERRY JAM CAKE WITH CARAMEL ICING



Blackberry Jam Cake with Caramel Icing image

Categories     Cake     Dairy     Egg     Dessert     Bake     Blackberry     Raisin     Pecan     Gourmet

Yield Makes 30 cakes

Number Of Ingredients 18

For the cake
2 sticks (1 cup) unsalted butter
2 cups sugar
5 large eggs, beaten
3 cups plus 1 tablespoon sifted all-purpose flour
1 1/2 teaspoons allspice
1 1/2 teaspoons ground cloves
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 cup chopped raisins or dates
1 cup chopped pecans
1 cup seedless blackberry jam
For the icing
3 cups light brown sugar
1 cup evaporated milk
1 stick (1/2 cup) unsalted butter

Steps:

  • Make the cake:
  • In a large bowl with an electric mixer cream together the butter and the sugar until the mixture is light and fluffy. Add the eggs and combine the mixture well. Into a bowl sift together 3 cups of the flour, the allspice, the cloves, the cinnamon, and the salt. In another bowl combine the buttermilk and the baking soda. Add the flour mixture to the butter mixture in batches alternately with the buttermilk mixture, beating well after each addition. In a bowl toss together the raisins, the pecans, and the remaining 1 tablespoon flour and stir the mixture into the batter with the jam, stirring until the mixture is combined well. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake the layers in the middle of a preheated 325°F. oven for 40 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack for 15 minutes, invert them onto the rack, and let the layers cool completely.
  • Make the icing
  • In a saucepan combine the brown sugar, the evaporated milk, and the butter, cook the mixture over moderately low heat, stirring, until the sugar is dissolved, and cook it, undisturbed, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 238°F. on a candy thermometer. Transfer the mixture to a bowl and beat it until it is of spreading consistency. If the icing gets too hard to spread, dip the icing spatula in hot water.
  • Transfer one of the layers, bottom up, to a cake plate, frost the top with the icing, and top it with the remaining layer, bottom down. Frost the top and sides with the icing.

OLD-FASHIONED JAM CAKE



Old-Fashioned Jam Cake image

I remember my Aunt Murna telling me she made this cake often when she was a young girl. Through the years, she made improvements to it, and her cake become a real family favorite. It has been a popular staple at our reunions.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 19

1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup butter, softened
1 cup sugar
4 large eggs
3 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 jar (12 ounces) or 1 cup blackberry jam
2/3 cup buttermilk
1 cup chopped pecans
CARAMEL ICING:
1 cup butter, cubed
2 cups packed brown sugar
1/2 cup 2% milk
3-1/2 to 4 cups confectioners' sugar

Steps:

  • In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.

Nutrition Facts : Calories 702 calories, Fat 30g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 353mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 6g protein.

CHRISTMAS JAM



Christmas Jam image

I have a passion for cooking, and I can probably thank my grandmother for it. She was a marvelous cook who could really stretch a food dollar. -Jo Talvacchia, Lanoka Harbor, New Jersey

Provided by Taste of Home

Time 35m

Yield about 14 half-pints.

Number Of Ingredients 4

1 package (40 ounces) frozen unsweetened strawberries, thawed or 2-1/2 quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries, thawed
5 pounds sugar
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. , Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

HOLIDAY JAM CAKE



Holiday Jam Cake image

Make and share this Holiday Jam Cake recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

vegetable oil or nonstick cooking spray, for pan
3 cups all-purpose flour, plus additional for pan
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups one 18-ounce jar seedless blackberry preserves
1 cup finely chopped pecans
confectioners' sugar (optional)

Steps:

  • Heat oven to 350 degrees. Generously grease and flour a 10-inch-by-4-inch tube pan. In a large bowl, stir together 3 cups flour, cinnamon, cloves, allspice and salt. Pour buttermilk into 2-cup glass measure or bowl. Stir in baking soda and set aside; it will foam slightly.
  • In a large bowl, using an electric mixer at medium speed, beat butter until creamy. Gradually beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
  • With mixer at low speed, gradually beat in flour mixture, alternating with buttermilk, until just blended. Beat in preserves and pecans until just mixed, then finish mixing by hand with a spatula.
  • Scrape batter into pan and smooth top. Bake until cake is springy to the touch and shrinks from sides, and a toothpick inserted into the middle comes out clean, 65 to 70 minutes. (If baking as holiday gifts, pour into three smaller pans and begin checking for doneness after 30 minutes.).
  • Transfer to wire rack and cool completely in pan. To remove from pan, run a knife or thin spatula around the edges and center tube. Turn cake onto plate and lift off pan. If desired, dust with confectioners' sugar before serving.

Nutrition Facts : Calories 708, Fat 28.9, SaturatedFat 13.2, Cholesterol 134.4, Sodium 315.6, Carbohydrate 105.8, Fiber 2.9, Sugar 65.7, Protein 8.6

Tips:

  • Use a stand mixer with a paddle attachment to cream together the butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and beat until just combined.
  • Fold in the jam and nuts.
  • Pour the batter into a greased and floured bundt pan and bake at 350 degrees F for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  • Serve the cake with a dusting of powdered sugar or a drizzle of glaze.

Conclusion:

This holiday jam cake is a delicious and festive treat that is perfect for any occasion. With its moist and flavorful crumb, tangy jam filling, and crunchy nuts, this cake is sure to be a hit with everyone who tries it. Whether you are looking for a special dessert to serve at your next holiday gathering or just want to enjoy a sweet treat at home, this cake is sure to please.

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