I was searching for a jam cake recipe after I realized that I had a huge jam collection sitting in the pantry. I felt like baking and knew I wanted to use up some jam. I started looking for jam cake recipes and found many variations of this cake. This is one of the older recipes for the cake, which means the ingredients are less complicated and the recipe is likely to be closer to the original cake. The cake itself comes out moist and the spiciness of the cloves and nutmeg comes through wonderfully. The cake will continue to be remain moist for a few days if left covered at room temperature.
Recipe from Joy of Cooking (1975 edition) via Foodista
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
6 tablespoons butter at room temperature
1 cup packed brown sugar
2 eggs at room temperature
3 tablespoons sour cream
1 cup raspberry or blackberry jam (I used strawberry rhubarb)
1/2 cup chopped nuts (optional)
Preheat your oven to 350ºF/175ºC. Grease and flour a bundt pan, tube pan, or loaf pan.
In one bowl, sift together the flour, baking powder, baking soda, cloves, cinnamon, and nutmeg. In a separate bowl cream the butter and brown sugar. Beat in the eggs one at a time. Then beat in the sour cream. Add the flour to the butter mixture and mix until just combined. Next stir in the cup of jam and nuts, if using. Pour the batter into the cake form and bake for approximately 30 minutes, until an inserted toothpick comes out clean.