Grandmother’s Raspberry Jam Cake

United States

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 6oz butter
  • 9oz dark brown sugar
  • 6 eggs
  • ¾lb sifted flour
  • teaspoons bicarbonate of soda
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon lemon juice
  • 4 tablespoons double cream
  • 1lb sieved raspberry jam
  • 6oz currants
  • Lemon glace icing


    Preheat the oven to 375°F, 190°C, gas mark 5. Beat the butter until light and fluffy, and cream with the sugar. Separate the eggs, reserving the whites. Beat the yolks until lemon-coloured and beat them into the butter and sugar. Combine the sifted flour with the bicarbonate of soda and spices, and sift again. Stir the lemon juice into the cream, and set the mixture in the oven for a few minutes to allow the cream to curdle. Remove and blend with 12oz jam.

    Add the dry ingredients and the jam mixture alternately to the creamed mixture, stirring well after each addition. Sprinkle the currants with a little flour and mix them into the batter. Beat the reserved egg whites until they are stiff but not dry, then gently fold them into the batter.

    Grease two eight-inch cake tins lightly. Divide the mixture between them and bake for about thirty minutes, or until the layers are springy and brown. Cool in the pans for fifteen minutes, then turn out to cool further on a wire rack. Spread the reserved jam between the layers before covering with the icing.