Yum, this is a very moist spice cake. You can use any variety of jam you wish or that you screwed up. Another name for this recipe can be "How to Use the Jam that Didn't Set Up Well Besides Pretending that it is Syrup".
Into a medium bowl, sift together flour, soda, salt, and spices. Sift a little of the flour mixture over the nuts and raisins or dates or whatever dried fruit you're using.
In a mixing bowl, cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs and jam. Add flour mixture alternately with buttermilk. Beat until smooth after each addition. Fold in nuts and raisins or dates or whatever dried fruit you're using.
Pour into three 9-inch layer cake pans and bake at 350 degrees F for 20 to 25 minutes. Spread cream cheese frosting or your own favorite icing between layers and over cake.
Using an electric mixer or really big muscles, mix the butter and cream cheese and vanilla, then add in the confectioner's sugar. Mix until smooth. Spread on cake. Will cover a 2-layer cake. Be sure to lick the bowl. Yum.
Source: Base recipe found at southernfood.about.com
By Stephanie from Anchorage, AK
I don't "jam", but I have a couple of cans of blackberries in syrup that were given to me. Could I drain them and smash the berries? Would the recipe work with crushed pineapple instead?
Hi Frazzled Leslie! I'm sure your berries in syrup would work. The recipe is incredibly forgiving; you might just need to bake it a little longer. The crushed pineapple would probably work too, but I'd drain the juice on that one (and drink it)! Have fun!
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