Butterfield Jam Cake
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, rich, and spicy Butterfield Jam Cake featuring a dense, moist crumb from jam and buttermilk, paired with a luscious cooked raisin and nut filling.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 35 mins | None | 1 3-layer cake |
🔪 Key Equipment
- three 9-inch round cake pans
- large mixing bowl
- separate bowls
- heavy-bottomed pot
- whisk
- electric mixer
- wooden spoon
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Butter | softened |
| 2 2/3 Cups | Sugar | divided |
| 6 | Eggs | separated |
| 4 Cups | Flour | all-purpose |
| 1 Teaspoon | Baking Soda | none |
| 1 Teaspoon | Allspice | ground |
| 1 Teaspoon | Cloves | ground |
| 1 Cup | Jam | blackberry or raspberry |
| 1 Cup | Sour Milk | buttermilk |
| 1 Teaspoon | Vanilla | extract |
For the Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Sugar | none |
| 1 Cup | Milk | none |
| 1 Cup | Raisins | chopped or ground |
| 1 Cup | Nuts | chopped or ground |
| 1/2 Cup | Butter | none |
| 1 Teaspoon | Vanilla | extract |
Instructions
Step 1: Prep and Mix the Cake Batter
- Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a large bowl, cream the 1 cup butter and 2 2/3 cups sugar together until light and fluffy. Add the 6 egg yolks one at a time, beating well after each.
- In a separate bowl, whisk together the 4 cups flour, 1 teaspoon allspice, and 1 teaspoon cloves.
- In a small bowl, stir the 1 teaspoon baking soda into the 1 cup sour milk (buttermilk).
- Add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk mixture.
- Stir in the 1 cup jam and 1 teaspoon vanilla until just combined.
- In a clean, dry bowl, beat the remaining 6 egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter until no streaks remain.
Step 2: Bake the Cake Layers
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pans.
- Let the layers cool completely in the pans before turning them out.
Step 3: Prepare the Filling
- While the cakes are cooling, prepare the filling by combining the 2 cups sugar, 1 cup milk, 1 cup raisins, 1 cup nuts, and 1/2 cup butter in a heavy-bottomed pot.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens enough to spread nicely.
- Remove from the heat and stir in the 1 teaspoon vanilla. Let the filling cool completely.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate and spread a generous portion of the cooled filling over the top.
- Repeat with the second layer, top with the third layer, and spread any remaining filling over the top and sides of the cake until fully frosted.
💡 Make-Ahead & Storage: Store the assembled cake in an airtight cake dome at room temperature for up to 2 days, or refrigerate for up to 5 days.
Original Recipe Scan
