Mama Crow's Raisin-Nut Jam Cake
Submitted by deeg
Southern jam cake with blackberry jam, buttermilk, raisins, and pecans baked low and slow in three spiced layers. Topped with a boiled cream frosting that drips down the sides just like it should.
YIELD
10 servingsPREP
25 minCOOK
40 minREADY
65 minJam cake is a proud Southern tradition, and Mama Crow’s version is the real deal. Blackberry jam beaten into the batter gives these three layers a deep fruity sweetness and a gorgeous purple-brown crumb, while buttermilk keeps everything tender. Allspice and cinnamon run through the whole cake, and raisins and pecans add chew and crunch in every slice.
The low oven temperature is deliberate. Baking at 300°F (150°C) gives the thick, heavy batter time to cook through without drying out the edges before the center sets. Patience pays off with an evenly baked, moist cake.
The boiled cream frosting is old-school candy-making technique. Sugar and heavy cream are boiled together, cooled slightly, then beaten until just thick enough to spread. Work fast once it starts to thicken because it sets up quickly, and that slightly drippy look down the sides is exactly how it’s supposed to be.
Chef Tips
- Use a good quality blackberry jam with visible seeds for the most authentic flavor
- Alternate dry ingredients and buttermilk in additions, starting and ending with flour. This keeps the batter from curdling
- Watch the frosting carefully. Beat it until it barely starts to thicken, then spread immediately. Overbeating turns it grainy
- Cool the cake layers completely before frosting or the heat will melt the icing right off
Variations
- Use strawberry or seedless blackberry jam if you prefer a smoother texture
- Swap pecans for walnuts or leave nuts out entirely
- Decorate with candied fruit and pecan halves for a holiday presentation
Ingredients
Directions
----- Ole-Time Boiled Custard - see separate recipe Heat oven to 300℉ (150℃). Grease and flour three 9-inch cake pans. In large bowl of electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until light and fluffy. Beat eggs in well, then beat in jam. Sift flour, allspice, cinnamon, baking powder and baking soda into second bowl. Add to butter mixture alternately with buttermilk, beginning and ending with dry ingredients and beating well after each addition. Stir in raisins and nuts. Pour batter into prepared cake pans. Bake 40 minutes, or until wooden peaks inserted in center of one layer comes out clean. Cool completely on racks. Frosting: Combine 2 cup sugar and cream in heavy saucepan. Bring to boil, stirring, over medium-high heat and cook 2 to 3 minutes. Cool slightly, then beat until mixture just begins to thicken. Beat in 1 tablespoon butter and immediately spread between layers and on top of cooled cake. Allow frosting on top to drip slightly down sides of cake. Decorate mixed candied fruits and pecan halves, if desired.
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