About 22 years ago, I visited my Grandma. Grandpa had already passed away and this was the first time I had visited "down home" on my own. My grandma and grandpa raised 13 children on a farm in the Mormon Colonies in Mexico - Colonia Dublan, to be exact. I never lived there, but grew up referring to the farm as "down home".
She was a wonderful lady. A true matriarch. She (and my mom - the oldest of the brood with 10 brothers and 2 sisters) would joke that, to the brothers, pie came in round pieces. On that visit, I questioned her and listened to her stories as I had never done before.
This visit was when she told me that her beloved Charlie's (Grandpa) favorite cake was jam cake, especially blackberry jam cake. I always envisioned it as yellow cake with jam spread between the layers. Then she made one.
My vision was wrong.
Hers was so right. It was a dense, moist, spicy cake. She didn't frost it, just glazed it, and served it with whipped cream. Yum. I didn't get the recipe. This is the closest I have come. It's just as I remember it. I didn't have blackberry jam - it's the end of February, we have already eaten the blackberry - so I used plum. I think you could use whatever jam you want, just vary the glaze. I made a lemon glaze with this cake, but a vanilla glaze would be great with strawberry.
Here you go.
I also didn't have any buttermilk and didn't want to go to the store. It is really easy to make, though. Just put 1 Tablespoon of white vinegar or lemon juice in a measuring cup. Fill the measure to 1 cup with milk. Let it sit for 5 minutes and use as buttermilk. Easy.
1 cup butter, room temperature
1 1/2 cup granulated sugar
1 1/2 cup jam (whatever kind you want)
3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon ground cloves
1 teaspoon cinnamon
Preheat oven to 350 degrees. Grease and flour a bundt or tube pan.
Mix it up.
Spread into the prepared cake pan, it will be thick.
Bake at 350 for about 55 - 65 minutes.
Invert the cake onto a cake dish. Let the cake cool slightly. Poke it all over with a toothpick. Pour the glaze slowly over the cake, letting it absorb into all the toothpick holes.
Serve with whipped cream if you want.
juice of 1 lemon
1 cup powdered sugar
Combine the 2 ingredients. Don't worry if it is lumpy. Stir it up and let it sit. Stir it again. The lumps will go away.