Friday, March 23, 2007

MaMaw's Victorian Jam Cake

My sister, Jean, updated my grandmother's original Victorian era Jam Cake recipe. When she made MaMaw's version, the cake was 12 in. high! This one she says is delicious and managable.

Jam Cakes were very popular in the Victorian age. I've seen them mentioned often in old fashioned books. I have not made this but Jean is an excellent cook.

Grandma Vick's Jam Cake (ala' Jean)

Cream together: 2 cups sugar, 1 cup butter, then add...4 large eggs

1/2 cup buttermilk
1 tsp. baking soda (disolved in buttermilk)

4 Cups flour
1 tsp. each: ground cloves, cinnamon, allspice

2 cups blackberry jam (seedless better)

Sift flour and spices; add to creamed mixture, alternating with buttermilk. Add jam last, mix well.

Pour batter into four 9" round cake pans that have been greased and floured. Bake at 350 degrees for 20 minutes or until it tests done. Cool cakes completely before filling and frosting.


3 cups brown sugar, firmly packed
1/2 cup milk
1 cup butter

Boil to soft stage, stir in:
1 box raisins (1 lb.)
1 pkg. figs, cut up (small package), more if you like
1 cup coconut
Beat until thick (enough for three layers)

Caramel Icing:

1 cup brown sugar, firmly packed
6 Tbls. butter
Powdered sugar
Cream cheese (optional)

Cook brown sugar and butter to boiling, pour into mixer, while beating add powdered sugar gradually, until thick enough to spread on cake.

Since this icing gets very hard and will crack on cake, Jean mixes in a little cream cheese (1/2 of three ounce package) to keep icing softer.

Can cut recipe in half for a 2-layer cake.

No comments: