Saturday, 9 November 2013

Strawberry Jam and Raspberry Cake #BundtaMonth

As soon as this months theme was announced I started looking for cakes with jam as a component I had made my own jam and wanted use what I had made so when  I found this Strawberry Jam and Raspberry Cake I played around with it, I added raspberries instead strawberries as I had them in the freezer. The flavour of this cake improved as it aged.  


  • Preparation
  • 1 cup buttermilk
  • 1 teaspoon bicarb soda  
  • 1 cup butter, softened
  • 2 cups granulated sugar 
  • large eggs, at room temperature 
  • 1 teaspoon vanilla extract
  • 3 cups plain (all-purpose flour) 
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 3/4 teaspoon ground cloves
  • (18-oz.) Strawberry jam
  • 1/2 cup frozen raspberries 
  • Powdered sugar (optional)

  • Preparation
  1. 1. Preheat oven to 180°C. Stir together buttermilk and bicarb soda.
  2. 2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy and stopping to scrape bowl as needed. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.
  3. 3. Stir together flour and next 4 ingredients in a large bowl; gradually add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Add preserves, and beat at low speed just until blended. Stir in raspberries. Spoon batter into a greased and floured large Bundt tin.
  4. 4. Bake at 180°C for 1 hour to1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 2 hours). Dust cake with powdered sugar just before serving, if desired.
  5. As you can see the cake came out of the tin in two parts, but it still tastes good.

Here's how you can be a part of #BundtaMonth ~
  • Simple rule: Bake us a bundt using your favorite jam
  • Post it before November 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Raspberry Jam Bundt with Peanut Butter Glaze
  • Add your entry to the Linky tool below
  • Link back to our announcement posts 
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

If you are looking for ideas make sure you check out these amazing bundts featuring jam~

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    1. This sounds really delicious. I love fruit in a cake. I just had a raspberry-cream bundt cake at a party a couple of months ago and it was good. It's nice that you could use your own jam too.

    2. Love it when cakes (and people) improve with age! Thank you for sharing your scrumptious recipe, Susie.

      P.s. Love the photo of your dog, too.

    3. This sounds insanely good!!! Oh my! I am a sucker for a good cake! My mouth was watering looking at all of those cakes in the party! Happy weekend friend!

    4. Now that sounds wonderful, I haven't baked a cake for ages, doesn't go down to well with the diet but I could be very tempted to forget the diet and make that this weekend.xx

    5. That sounds delicious. Confession time though....I have never mad a bundt cake.

    6. I can imagine this tasted divine!

    7. I totally need to buy a bundt tin...something I've wanted to get for a long time but never got around to it! I love jam so this cake sounds delicious to me.

    8. There are similarities with the cake I made! All the lovely cakes are awesome!

    9. Two of my favorite berries in one delicious cake. Heavenly!!

    10. Yum! And perfect for where you are this time of year, too!


    Thank you for taking the time to leave a comment, I always enjoy reading what you have to say.