Jam Cake with Caramel Frosting

adapted from Betty Feezor's Carolina Recipes Volume 1


  • 1 cup softened butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1 teaspoon soda
  • 1 cup buttermilk
  • 1 cup seedless blackberry jam
  • 1 cup chopped pecans


Preheat oven to 350F.  Grease and flour a 10-inch tube pan.

Cream butter and sugar.  Add eggs and beat until light and fluffy.  Mix together flour, salt, nutmeg, cloves and allspice.  Mix soda well with the buttermilk.  Add these 2 mixtures to the creamed butter and sugar, beginning and ending with the flour mixture.  Finally, fold in jam and nuts.  Pour into prepared tube pan.  Bake at 350F for 1 hour.  Let stand in pan for 10 minutes, then invert onto wire rack to cool completely.

Caramel Frosting

from the 1968 edition of Everybody's Favorite from the Minnesota Catholic Daughters of America


  • 3 tablespoons butter
  • 1/3 cup cream
  • 1 teaspoon vanilla
  • 2/3 cup brown sugar
  • 1/8 teaspoon salt


Mix butter, cream, brown sugar and salt in a sauce pan.  Boil constantly until it reaches soft ball state.  Remove from heat, add vanilla.  Cool slightly, then beat until of spreading consistency.