Jam cake recipe

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A delicious cake that uses jam as an ingredient, infinitely variable

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert, Pudding

Cuisine: English

Diet: Gluten Free, Vegetarian

Diet: Freezes Well

Servings: slices

Calories: 440kcal

Author: Thrifty Lesley

Cost: 28p

Melt the butter.
125 g butter
Add the jam, sugar and salt.
300 g jam, 150 g sugar, pinch salt
Mix well and beat in the eggs.
2 large eggs
Finally, add the flour and combine everything together.
150 g flour
Tip the mix into a bottom lined 20cm tin or a lined 2lb loaf tin
Bake at 180C, fan 160C, 350F, gas mark 4 for 40 to 50 minutes. A skewer will come out clean once baked. Leave to cool in the tin.

Butter - any fat can be used, coconut, margarine, spread or vegetable oil
Jam - I used home made, and this is a fabulous way to use home made jam that has gone a bit winey
Sugar - ordinary granulated, Muscovado, light or dark brown or jaggery. Agave, honey, golden syrup or whatever you have
Eggs - large by preference. Or swap for flax seed eggs
- If you're making one flax egg, combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. Add to your recipe just as you would an egg
Flour, self raising or plain with baking powder. Or use wholemeal, also with baking powder
20cm cake tin, buttered or lined and buttered, or a lined 2lb loaf tin
Nuts - any can be used to replace the walnuts, or a mixture of course, or just leave them out. I used them because I fancied doing so.
Any jam too. Some matches of jam type and nut would work particularly well.
- I would try raspberry and hazelnut
- plum and almond
- strawberry and cashew or peanut
- apricot and almond
- rhubarb and ginger.
- I wonder if the saltiness of salted peanuts would survive the mixing and baking process?

when I peered at the faded label on the jam jar, guess what it was dated? 1999!!!! It kept well then!