Alabama Jam Cake

Mom would make this cake occasionally but it is a little difficult to make and requires some patience since it takes about 3 hours to make and 3 weeks before serving. This recipe makes 6 or 7 layers so if you don’t want such a large cake you can half the cake recipe but still make all the topping.

Cake - Ingredients

4 cups all-purpose flour (sifted)

2 cups sugar

2 teaspoons baking soda

1 teaspoon each of allspice, nutmeg, cinnamon

1 cup melted butter

1 cup buttermilk

4 eggs

2 cups blackberry seedless jam

1 cup figs - diced fine

1 cup dates - diced fine

1 cup raisins

4 cups chopped pecans

Cake - Directions

In a large bowl, sift together the flour, sugar, baking soda, and spices. In another large bowl, whisk together the melted butter, buttermilk, eggs, and blackberry jam.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Mix in the remaining chopped fruits and nuts.

Bake in lightly greased and floured pans (Six or seven 9x1½ inch round cake pans) at 350 degrees. Bake until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Turn out of pan and allow to cool before icing.

Icing - Ingredients 

(You might double this for the 6 layer cake)

3 cups sugar

1/2 cup butter

1/2 cup whole milk

4 eggs

Icing - Directions 

Mix and cook like custard in a double boiler until semi-thick.

Then add to custard:

‍    1 whole fresh coconut drained and grated (or 3 cups of grated coconut)   

‍    1 cup raisins

‍    4 cups of chopped pecans

Put icing mixture between layers, on top, and around sides. Place cake in a closed container or wrap in a double layer of aluminum foil and put in refrigerator to chill and set for 3 weeks. If you make this cake after Thanksgiving, it should be ready by Christmas. It’s a lot of work and waiting but it’s worth it.