A Berry Delicious Recipe for Raspberry Jam Cake

Hello, isn’t summer just flying by. I can’t believe it’s already the end of July. But there is still plenty of fun and sunshine. Our extended family has decided to get together once a month throughout the summer for dinner and a bonfire. It’s great to stay in touch over the busy summer months and enjoy each other’s company. Everyone brings something to share. So I decided to raid the recipe box again. I found a simple recipe for a delicious jam cake.

Raspberry Jam Cake Recipe

This cake is light and moist with a tremendous amount of flavor. It has received rave reviews from family and friends. So I know yours will love it too. You can even try changing it up with different flavors of jam. It’s the perfect refreshing cake for summer get togethers.

This is what you will need to bake a delicious jam cake:

Ingredients for Raspberry Jam Cake

  • 1 cup of raspberry jam
  • 1½ cups of brown sugar
  • 2 cups of flour
  • 1 cup of buttermilk
  • 1 teaspoon of baking soda
  • 4 eggs
  • 1 teaspoon of cinnamon
  • 1 cup of butter

You can make this cake with any fruit jam you want. As much as I love savory spreads, bacon jam would NOT work with this. This is one of the rare instances where bacon does not make everything better. 😉

To start the jam cake, you will need to separate the egg whites from the yolks. All of the eggs are going into the batter but in separate stages. Preheat your oven to 350°. Then start mixing.

Making Raspberry Jam Cake

Cream together the brown sugar and butter. Add in the raspberry jam and buttermilk mixing together thoroughly. Next mix in the flour and baking soda. The whole batter will start to have a lovely pink color. Then add cinnamon and egg yolks thoroughly combining the cake batter.

Set that aside for now. It’s time to whip up the egg whites.

Making Raspberry Jam Cake

Whisk egg whites on high until they are light and fluffy. This takes quite awhile. I highly recommend whisking the whites in a standing mixer. A handheld mixer works just fine, but you do have to stand over it for quite a while. Once that is ready, carefully fold the whipped egg whites into the jam cake batter. You want it completely mixed in, but it’s okay to see little flecks of white in the batter. It’s best not to knock too much air out of the mixture.

Grease a large bundt pan and pour the batter in. Try to make sure that the batter is evenly distributed. Place in 350° oven and bake for 45-50 minutes.

Baked Raspberry Jam Cake

Take it out and leave the cake to cool completely while you mix up some icing. Because cake without icing just seems like extra sweet bread.

I used the same icing for this cake as the Lemon Cookies I made earlier in the blog. The sweetest and tang of the lemon icing is a perfect compliment to this yummy dessert.

Lemon Icing

Mix together ½ cup of powdered sugar with a tablespoon of fresh squeezed lemon juice. The icing should have a somewhat thick consistency. Better for pouring onto a cake. You will want to wait until the cake is completely cool to pour it on. Otherwise the icing will melt into the cake. It’s still delicious but not as lovely.

Garnish with some fresh raspberry and you have got yourself a delicious raspberry jam cake! (Presentation tip: stick a small cup or ramekin in the center hole of the bundt cake and fill with berries. That way you won’t need a ton of raspberries to make it look pretty.)

Finished Raspberry Jam Cake

This cake is so delicious that it couldn’t stay in my house. I would have eaten it all by myself. Thankfully it was fully enjoyed at the family bonfire. Everyone loved it as much as I do. The jam gives it a sweet but refreshing taste. And who doesn’t love fresh raspberries? It’s a wonderful cake that I know your entire family will enjoy.

 

If you love nights by the bonfire, you don’t want bugs spoiling your evening. Available at Heartland America right now is a Repell insect trapRepell Insect Trap at Heartland AmericaThe insect trap has three ways of protecting you from bugs with chemicals or zappers. It lures them in then a fan sucks the bugs into a container. This handy trap is waterproof and portable for the places you need it most. Check it out while supplies last.

I hope you continue to have a fantastic summer. Remember to treat your family and yourself to some yummy cake after all your outdoor fun. Next time I have a fun DIY for entertaining indoors or out. Until then remember you are always welcome at Home with Heartland.

Finished Raspberry Jam Cake
Raspberry Jam Cake
Print Recipe
Moist, refreshing, and filled with flavor, this raspberry jam cake is simply delicious. It's also easy to change into any fruit flavor you want. Just substitute the raspberry for any fruit jam you prefer.
Prep Time
30 minutes
Cook Time
45-50 minutes
Prep Time
30 minutes
Cook Time
45-50 minutes
Finished Raspberry Jam Cake
Raspberry Jam Cake
Print Recipe
Moist, refreshing, and filled with flavor, this raspberry jam cake is simply delicious. It's also easy to change into any fruit flavor you want. Just substitute the raspberry for any fruit jam you prefer.
Prep Time
30 minutes
Cook Time
45-50 minutes
Prep Time
30 minutes
Cook Time
45-50 minutes
Ingredients
Raspberry Jam Cake
Lemon Icing
Servings:
Instructions
Raspberry Jam Cake
  1. Preheat oven to 350 degrees.
  2. Cream together butter and brown sugar.
  3. Mix in jam and buttermilk thoroughly.
  4. Add flour and baking soda and mix together.
  5. Stir in the egg yolks and cinnamon until batter is combined.
  6. In a separate bowl, whisk egg whites on high until fluffy and firm.
  7. Fold egg whites into batter.
  8. Pour batter into large, greased bundt pan.
  9. Bake at 350 for 45-50 minutes or until done. Let cool before icing.
Lemon Icing
  1. Whisk together powdered sugar and lemon juice.
  2. Pour over completely cooled cake.
  3. Garnish with raspberries and enjoy!
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