2 sticks margarine or butter, softened
1 jar blackberry jam, about 1 pint, 16 oz.
3 large eggs
1 ¼ cups sugar
2 ½ cups self-rising flour
1 ½ tsp. vanilla
¼ tsp. baking soda mixed into 1 cup buttermilk



Combine in a medium size bowl and set aside:

1 cup chopped pecans
1 cup chopped walnuts
1 cup flaked coconut
¼ cup self-rising flour (do not omit the flour)
1 cup raisins


Cream the margarine and sugar. Add eggs one at a time. Add the jam and mix well. Add the flour and milk a little at time until all is used. Mix well; fold in the nut mixture and mix well. Pour into 3 greased and floured round cake pans and bake at 325° to 350° until cake springs back in the center and pulls away from the sides of the pans. Cool thoroughly on wire racks. (I sometimes bake this in 2 9-inch round pans and use the rest of the batter for cupcakes or a small loaf.)


Glaze for the Jam Cake:

1 cup sugar
1 cup canned milk
½ cup light syrup
1 tsp. vanilla

Boil for 5-10 minutes until as thick as you like, stirring to keep from scorching. Cool, then pour over each layer. Decorate the top with nut halves as desired.

For the Cook family, this is a family tradition. I can’t remember a Christmas that Mom didn’t make at least 1 jam cake, and usually several, for family and to give away to friends. I always got to help pick out nuts, and I usually got to mix the nuts, raisins and coconut with the flour. This is better if made several days ahead and tightly wrapped in foil. I like a lot of glaze on it, too, so it will soak in and help keep it moist.

There are a lot of childhood memories baked in each of these cakes. I know Ducky, Sue, Cecil and our other sister, Zztop, will agree with me.