This cake recipe has been handed down through four generations: my great-grandmother, my grandmother, my mother, and now me. It’s a moist, richly spiced cake—decadent and perfect for the holidays. Our family tradition is to serve Old Fashioned Jam Cake at Christmas. I bake it in the days leading up to the celebration and we enjoy it for dessert in place of pecan or pumpkin pie.

Because our gatherings are smaller now, I often bake two single-layer cakes and freeze one. That way we have a fresh second cake ready when the first one disappears. The cake is very rich, so thin slices are usually enough—unless you have a kid like mine who will happily eat an entire cake slice in one sitting. One layer can serve many people if you cut modest portions; for larger crowds, use two layers and slice thinner.

For a festive finish, I like to dust powdered sugar over a Christmas tree cutout to create a simple design. If you don’t have a template, you can make one from wax paper or paper and lay it on the cooled cake before sifting powdered sugar. One year I cut a snowflake design from wax paper and loved the effect. The tree is my go-to because it’s easy and reliable.

Old Fashioned Jam Cake

Old Fashioned Jam Cake {Spice Cake}

This Old Fashioned Jam Cake is a holiday staple in our family. It’s a rich spice cake sweetened with jam, and it pairs beautifully with powdered sugar decoration.

Ingredients

2 cups brown sugar
1 cup granulated sugar
2 cups butter (4 sticks), room temperature
5 large eggs, beaten
1 1/2 cups seedless blackberry jam
1 apple, grated
1 cup pecans, chopped
1/2 tsp nutmeg
2 1/2 tsp cinnamon
2 1/2 tsp allspice
2 tsp baking soda
6 cups flour
1 cup buttermilk
1 cup raisins
1/2 cup cocoa
1/2 cup powdered sugar and a sifter for dusting

Instructions

Preheat oven to 325° F.
Grease two 9-inch cake pans, line the bottoms with wax paper, and grease the paper.
In a medium bowl combine raisins and pecans. Sprinkle with about 1 tablespoon of flour and stir until coated. Set aside.
In another bowl combine the remaining flour, cocoa, allspice, cloves, cinnamon, and salt. Set aside.
In a separate bowl combine buttermilk and baking soda. Set aside.
In a large mixing bowl, cream the butter and add both sugars. Beat with a hand mixer until light and fluffy.
Add the eggs one at a time, blending well after each addition.
Add one-third of the flour-spice mixture and mix. Then add one-third of the buttermilk mixture and mix. Repeat until all mixtures are incorporated.
Stir in the jam until evenly distributed.
Fold in the raisin and pecan mixture and the grated apple.
Divide the batter between the prepared pans and bake about 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes on a wire rack until completely cool.
Place a Christmas tree cutout or stencil on one cake layer and sift powdered sugar around it.
Carefully lift the stencil to reveal the design. Decorate the second layer the same way or freeze it for later—this cake freezes well.
Slice and enjoy!

Did you make this recipe?

Please leave a comment or share a photo if you try it.

This Jam Cake is Amazing…and You Need to Try These Holiday Ideas:

Traditional Pecan Pie

Snowflake Macaron Cookies

Red Velvet Snow Globe Cupcakes

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