A classic, rich, and spicy Butterfield Jam Cake. This traditional layer cake has a dense, moist crumb from the jam and buttermilk in the batter, and it’s paired with a delicious cooked raisin and nut filling.
Author
Unknown
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| 1 Cup (2 sticks) | Butter, softened |
| 2 2/3 Cup | Sugar |
| 6 | Eggs, separated |
| 4 Cups | Flour |
| 1 Teaspoon | Baking Soda |
| 1 Teaspoon | Allspice |
| 1 Teaspoon | Cloves |
| 1 Cup | Jam (Blackberry or Raspberry) |
| 1 Cup | Sour Milk (Buttermilk) |
| 1 Teaspoon | Vanilla |
Filling
| Measurements | Ingredients |
|---|---|
| 2 Cups | Sugar |
| 1 Cup | Milk |
| 1 Cup | Raisins, chopped or ground |
| 1 Cup | Nuts, chopped or ground |
| 1/2 Cup (1 stick) | Butter |
| 1 tsp | Vanilla |
Instructions
Cake
- Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each.
- In a separate bowl, whisk together the flour, allspice, and cloves.
- In a small bowl, stir the baking soda into the sour milk (buttermilk).
- Add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk mixture.
- Stir in the jam and vanilla.
- In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Filling
- While the cakes are cooling, prepare the filling. Combine the sugar, milk, chopped raisins, chopped nuts, and butter in a heavy-bottomed pot.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens enough to spread.
- Remove from the heat and stir in the vanilla. Let the filling cool completely.
- Spread the cooled filling between the cooled cake layers.
.webp)