Old-Fashioned Strawberry Jam Cake

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This was my husband's great-grandmother's old-fashioned strawberry cake recipe. We enjoy eating it at Christmas. Make sure the humidity is low when making the filling. This makes a lot of filling. If I have extra filling, I drop it on waxed paper and we eat it like divinity.

Submitted by UCMOM
Published on June 3, 2005
Recipe Placeholder Image
Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
35 mins
Total Time:
1 hr 35 mins
Servings:
16
Yield:
1 layer cake
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Ingredients

Original recipe (1X) yields 16 servings

Cake:

  • 2 cups white sugar

  • 2 cups chopped pecans

  • 2 cups strawberry jam

  • 1 cup salted butter, softened

  • 5 large eggs

  • 1 tablespoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1 teaspoon baking soda

  • 1 cup buttermilk

  • 4 cups all-purpose flour

Filling:

  • 3 cups white sugar

  • 1 cup unsalted butter, softened

  • 1 ½ cups heavy cream

  • 1 ½ cups raisins

  • 1 ½ cups chopped pecans

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.

  2. Mix sugar, pecans, strawberry jam, butter, eggs, cinnamon, and nutmeg together in a bowl. Mix baking soda into buttermilk; add to the batter. Add flour a little at a time, mixing well, until combined.

  3. Pour batter evenly into the prepared cake pans.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

  5. While cakes cool, beat sugar and butter for filling together in a bowl with an electric mixer until creamy. Add heavy cream, raisins, and pecans. Transfer to a pot and bring to a boil. Do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.

  6. Spread between and over the top of the cooled cake layers, letting excess drip down the sides.

Cook's Notes:

Bake in 8-inch cake pans if preferred.

You can use half-and-half instead of heavy cream.

Editor's Note:

Nutrition data for this recipe includes the full amount of filling. The actual amount of filling consumed will vary.

Nutrition Facts (per serving)

999 Calories
52g Fat
132g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 999
% Daily Value *
Total Fat 52g 67%
Saturated Fat 22g 110%
Cholesterol 150mg 50%
Sodium 211mg 9%
Total Carbohydrate 132g 48%
Dietary Fiber 4g 15%
Total Sugars 99g
Protein 9g 19%
Vitamin C 1mg 1%
Calcium 83mg 6%
Iron 3mg 16%
Potassium 327mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.