Old-Fashioned Strawberry Jam Cake recipe
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Ingredients
- 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 3 cups white sugar 1 cup unsalted butter, softened 1 ½ cups heavy cream 1 ½ cups raisins 1 ½ cups chopped pecans
Nutrition Info
- 998.9 caloriescarbohydrate: 131.7 gcholesterol: 150.3 mgfat: 52.1 gfiber: 4.2 gprotein: 9.3 gsaturatedFat: 22 gservingSize: -sodium: 210.8 mgsugar: 99.2 gtransFat: : -unsaturatedFat: : -
Directions Old-Fashioned Strawberry Jam Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
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.
Pour batter evenly into the prepared cake pans.
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.
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.
Spread between and over the top of the cooled cake layers, letting excess drip down the sides.