Desserts

Country Jam Cake

photo by:kraft

This old-fashioned buttermilk cake has strawberry jam and coconut baked right into it. Made in a tube pan, the cake is glazed with a simple icing.

time

prep:

20 min

total:

2 hr

servings

total:

16 servings

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what you need

cups flour

tsp. salt

tsp. ground cinnamon

tsp. ground allspice

3/4

tsp. baking soda

2/3

cup butter or margarine, softened

cup granulated sugar

jar (10 oz.) strawberry jam or preserves

eggs

tsp. vanilla

1/2

cup buttermilk

cup BAKER'S ANGEL FLAKE Coconut

Tbsp. firmly packed brown sugar

Tbsp. butter or margarine

tsp. milk

cup powdered sugar

Make It

PREHEAT oven to 325°F. Mix flour, salt, cinnamon, allspice and baking soda; set aside. Beat 2/3 cup butter and the granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in jam, eggs and vanilla. Add flour mixture alternately with the buttermilk, mixing well after each addition. Gently stir in coconut. Pour into greased 10-inch tube pan or 12-cup fluted tube pan.

BAKE 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with spatula or knife; gently remove cake. Cool completely on wire rack.

MIX brown sugar, 1 Tbsp. butter and the milk in small saucepan; cook on medium heat until sugar is dissolved, stirring constantly. Gradually add powdered sugar, stirring until well blended after each addition. If glaze is too thick, stir in additional milk by teaspoonfuls until glaze is of desired spreading consistency. Spread over cake. Let stand until glaze is firm.

Kraft Kitchens Tips

Size It Up

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

Great Substitute

Prepare as directed, using raspberry jam or preserves.

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XanaduFaith

posted:12/1/2007

This recipe sounds very good but I am also looking for a strawberry jam cake recipe I made years ago that was like a fruitcake with rasins and maybe walnuts. It was delicious. I can't rememeber all the ingredients.

dkreeder

posted:11/26/2006

My late mother always made a blackberry jam cake around the holidays. I, unfortunately, lost her recipe and have not found anyone since that made the recipe as she did. I found this one and was amazed!! Aside from the coconut and subbing blackberry jam for the strawberry jam, it's otherwise identical to my mother's recipe!! Thanks for the opportunity to relive some fond memories and to have this delectable recipe to pass on to my children (and to make for my husband!!)!

a cook

posted:8/9/2003

I add 1 cup of my own sourdough starter with this recipe and sometimes I will use different kinds of preserves and flavoring (almond is great) for a change. Either way you make this cake it is well worth the effort!

a cook

posted:2/27/2003