A butter cake with fruit and nuts. The secret ingredient is grape jam.

Heritage Jam Cake


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup chopped walnuts
  • 1/4 cup confectioners’ sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons heavy cream


    1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch, round cake pans, and line with parchment paper.

    2 Combine 2 1/2 cups flour, salt, and spices.

    3 Dissolve soda in buttermilk: stir well.

    4 Cream butter or margarine. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Mix flour mixture into creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge dates and pecans in remaining 1/2 cup flour, and fold into batter. Carefully fold grape jam into batter. Pour batter into prepared pans.

    5 Bake for 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove layers from pans, and cool completely.

    6 Spread hot Kentucky Fruit Filling between the layers and on top of the cake.


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