Saturday, July 17, 2010

Jam Cake

Now that the new canning has begun, there are a few old jars (by old, I mean from late last summer) that need to be used up. I canned a lot of plums last year, and I'm on my last four jars of jam. And of course, there are quite a few open jars in the fridge from all of this year's work. The other day, early in the morning I made this cake. It's very moist and dense, due to the jam and olive oil. Not a refined cake for company necessarily, but a perfect breakfast cake.

Mix in a large bowl:
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Whisk until light:
1/2 cup brown sugar
1/2 cup olive oil

Add in and beat well:
3 large eggs

Then add in:
1/4 cup or milk or yogurt

Add the flour mixture into the egg mixture.

Then beat in:
1 half-pint of jam

Bake at 350 degrees in a 9-inch plain tube cake pan for thirty minutes. Let cool at least ten minutes before unmolding.


  1. I too am in the process of using up cans of things from last year. I have a few more peach jams to go through. The other night I used up 3 quarts of canned plums in a crisp. I need the room for the wrath of canning that takes place all summer long!! :)

  2. I know I've used olive oil in pie crust, but I'm not sure if I've tried it in cake. Will do. I just finished a jar of blackberry jam I canned in 2008. I still have more 2008 blackberry jam...and plums and pears and apples too. Is this dangerous? Eek. Good news--I am alive. But seriously, perhaps I should do a bit of research.

  3. I really need to get on the gluten-free versions of your jam cake and marmalade bread. I did try a GF grapefruit marm bread and it was incredibly tasty but uncooked in the middle, because of the excess moisture. You inspire hope that I can get it right.

    Ha! Denise, if it doesn't look or smell funny, you won't make yourself sick with your older fruit preserves. Jules, do you agree?

  4. Mmmm, tasty! It would be all over for me though if I started eating it for breakfast. I love that jam can be added to sooo many things.
    I have to ration my plum jams for another good few months, as I'm not sure I would cope without my Vanilla PLum Jam for a long period!
    I tried olive oil in a chocolate banana cake recently- still needs tweaking.

  5. Liz - That must have been some crisp!! Bring on the wrath of summer canning!

    Denise - There's a nice zucchini cake with olive oil somewhere on this blog.


    Shae - Yes, I agree! They say one year should be the max, but many people live to prove otherwise.
    Let me know how your gf cake comes out. I'll bet Kate is working on one right now...

    Cityhippyfarmgirl - vanilla plum??? That sounds like I might need to make it this summer. You know, I like using olive oil just cause it's easier. I try to tell myself that it's more healthy than butter, but that's just silly.

  6. Thanks ladies. I'd hate to lose all of my 2008 jars of goodies. We went a little crazy. Lots of jars in the cabinet. Thinking...

  7. Jam cake is a totally brilliant idea. This idea has legs.

  8. Denise - I hate to ever throw out a jar of goods!

    Gloria - Legs indeed. Especially when you have an abundance of jam!

  9. Oooh, this is such a great idea! A few weeks ago, I made a vanilla bean-shiro plum jam. It was my first time using (Pomona) pectin, and it's a bit under-sweetened and over-set. This would be the perfect vehicle for said jam!

  10. Emily - That sounds like a delicious jam despite the under sweetening and over setting. I'm always ready for mistakes, because they almost always taste great! Good idea on using it in a cake.

  11. Finally tried this and it was fantastic! Thanks for pulling me out of a cooking slump! xo

  12. Meg - Yay! So glad, and thanks for letting me know it!