Jam Cake

    1 hour 20 min

    This is a easy alternative to Christmas cake, but good any time of year. I like it better than fruit cake and the pecans may be soaked in brandy or whisky several days before the cake is made.

    15 people made this

    Serves: 20 

    • 225g butter
    • 375g caster sugar
    • 3 eggs
    • 1 teaspoon bicarb of soda
    • 375g plain flour
    • 250ml buttermilk
    • 340g blackberry preserves
    • 120g chopped pecans
    • 75g desiccated coconut
    • 150g sultanas or raisins

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease one 25cm ring tin and set aside.
    2. Cream together the butter and sugar. Add eggs separately, beating well after each.
    3. Sift together bicarb and flour; add alternately with buttermilk to creamed mixture. Mix well.
    4. Add jam, pecans, coconut and raisins. Mix well and pour into prepared tin. Bake for one hour or until skewer inserted in centre comes out clean.

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    Reviews in English (11)


    I made this in a bread tin so halved the ingredients and replaced pecans with glace cherries and apricots and it was superb. Will definitely make again as the Autumn set's in  -  06 Oct 2010


    Used different ingredients. Replaced the pecans with glace cherries and apricots (never had any pecans hence the change).  -  06 Oct 2010


    This is very similar to a recipe that has been handed down in my family for over 100 years. If you think this cake is good the first day, then why don't you put it int he fridge and let it set 3 days. The flavors meld beautifully and it is great cold. I even use it for wedding cakes. It is a stately, elegant, rich cake that will take your breath away.  -  21 Apr 2003  (Review from Allrecipes US | Canada)