Gluten-Free Jam Cake

Hi Bakers,

I’ve seen this recipe in my old cookbook for decades and never tried eating or making it. Here is my first attempt…This gluten-free Jam cake was quick to make but, it fell the first and second time I tried it. I had to get creative to make it look better and I think I did a pretty good job. On the plus side, it was DELICIOUS and one of my favorite spice cakes in terms of flavor. It tastes like a deeply spiced cake with a fruity undertone that’s very appealing. The whipped cream and fresh fruit with a caramel drizzle really bring out the best in this bake.

The recipe needs more work so the cake doesn’t fall but, the taste was so good I wanted to share it anyway. Enjoy ~Carolyn

Gluten-Free Jam Cake

recipe adapted from The Joy of Cooking

Dry

11/4 cups Cup4Cup Gluten Free Flour

1/4 cup almond flour, blanched

1 teaspoon sweet rice flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

Wet Ingredients

6 tablespoons butter, softened

1 cup light brown sugar

2 large eggs

3 tablespoons of milk or sour cream

1 cup firm blackberry jam. seedless and stirred to get rid of lumps

Brown Sugar Icing

1/4 cup butter

1/2 cup brown sugar

1/3 cup milk or light cream

pinch of salt

3/4 cup powdered sugar

Combine butter, brown sugar, milk and salt in a saucepan. Heat over medium while stirring until the sugar dissolves and the mixture isn’t grainy. Remove from the heat and beat in the powdered sugar. Frost or drizzle on cake immediately.

Garnish

2 cups fresh blackberries

1 cup or more fresh whipped cream as desired

powdered sugar

mint sprigs

Preheat  the oven to 350F and set rack in the middle position of the oven. Grease a tube pan. I used 10” but the recipe calls for a 7” which makes a taller cake.

In a medium-sized bowl, whisk together dry ingredients and set aside.

In a large bowl cream together butter and brown sugar until completely combined. Add eggs and beat well. Scrape the bowl as needed. Add sour cream and mix completely. Stir in the dry ingredients until barely combined. Add the jam and mix until incorporated. Spoon batter into the tube pan and smooth the surface. Bake for about 30 minutes or until a tester inserted into the center comes clean except for a few moist crumbs. Let cake cool for 15 minutes. Run a knife around the edge of the pan to loosen the cake. Remove the outer portion of the tube pan and run a knife round the bottom edge. Let cool completely. When cake is cool, make the icing. Turn cake out onto a platter or plate. Sprinkle with powdered sugar, add fresh fruit on top and a drizzle of icing*. Dot with a few dollops of fresh whipped cream and serve immediately.

*the original recipe calls for icing the entire cake but, I thought it was too sweet for my tastes. If you want to frost the cake add about 1 1/2 -2 cups of powdered sugar to the icing to get it to a spreadable consistency.

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