Old-Fashioned Strawberry Jam Cake

This was my husband's great-grandmother's old-fashioned strawberry cake recipe. We enjoy eating it at Christmas. Make sure the humidity is low when making the filling. This makes a lot of filling. If I have extra filling, I drop it on waxed paper and we eat it like divinity.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 999 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 4 cups all-purpose flour
• 1 teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 cup buttermilk
• 3 cups white sugar
• 1 tablespoon ground cinnamon
• 2 cups chopped pecans
• 1 ½ cups chopped pecans
• 1 ½ cups raisins
• 1 ½ cups heavy cream
• 2 cups strawberry jam
• 5 large eggs
• 1 cup salted butter, softened

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.

Step 2

Mix sugar, pecans, strawberry jam, butter, eggs, cinnamon, and nutmeg together in a bowl. Mix baking soda into buttermilk; add to the batter. Add flour a little at a time, mixing well, until combined.

Step 3

Pour batter evenly into the prepared cake pans.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

Step 5

While cakes cool, beat sugar and butter for filling together in a bowl with an electric mixer until creamy. Add heavy cream, raisins, and pecans. Transfer to a pot and bring to a boil. Do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.

Step 6

Spread between and over the top of the cooled cake layers, letting excess drip down the sides.