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Raspberry Jam Cake

July 31, 2014 by Stacey 11 Comments

Lookin' to bake? Look no further than this Raspberry Jam Cake. Vintage-style with a jammy center.

AW YEAH I’M BACK WITH CAKE! Raspberry jam cake, to be precise.

Lookin' to bake? Look no further than this Raspberry Jam Cake. Vintage-style with a jammy center.

Hello lovely.

Lookin' to bake? Look no further than this Raspberry Jam Cake. Vintage-style with a jammy center.

Thou art delicious.

This incarnation is based on the same recipe as this one, but changed up just a bit for shits and giggles. And, well… whatever was in the cupboard.

raspberry jam cakeEnjoy!

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raspberry jam cake | Veggie Mama

Raspberry Jam Cake

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 8 - 12 servings 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: Australian
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Description

Lookin’ to bake? Look no further than this Raspberry Jam Cake. Good, old-fashioned teatime fare with a sweet jammy center.


Scale

Ingredients

  • 120g butter, softened
  • 1 cup raw sugar
  • 2 Medium eggs
  • 1 teaspoon vanilla extract
  • 3/4 cups wholemeal flour
  • 3/4 cups white flour
  • 1.5 teaspoons baking powder
  • 1/2 cup milk
  • 200g raspberry jam

Instructions

  1. Preheat oven to 180C.
  2. Cream the butter and sugar in a large bowl.
  3. Add the eggs and vanilla. Stir until incorporated.
  4. Add the flours, baking powder, and milk. Mix until fully combined.
  5. Add half the batter to a 20cm round cake tin lined with baking paper (if you don’t use baking paper, your cake might stick in parts if the jam sinks to the bottom of the cake. If so, just serve it upside-down with some icing sugar on top… ahem).
  6. Spread raspberry jam over the top, and add remaining batter.
  7. Bake for 30 minutes until golden. Serve dusted with icing sugar.

Keywords: tea cake, jam tea cake, old-fashioned tea cake, old-fashioned jam cake, tea cake with jam,

Did you make this recipe?

Tag @veggie_mama on Instagram and hashtag it #veggiemamafood

Filed Under: Baking, Lunchbox, Sweet

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Reader Interactions

Comments

  1. Bree @ Twinkle in the Eye says

    July 26, 2014 at 8:31 pm

    Oh yes please!

    Reply
    • max6135 says

      July 26, 2014 at 11:40 pm

      Start working at home with Google! It’s by-far the>>CLICK NEXT TAB FOR MORE INFO AND HELP

      Reply
    • Veggie Mama says

      July 31, 2014 at 1:52 pm

      Ha I know, I wish I had some here.

      Reply
  2. Elizabeth@thebackyardlemontree says

    July 31, 2014 at 4:05 pm

    Wow this looks so old- fashioned and delightful.

    Reply
    • Veggie Mama says

      August 11, 2014 at 1:23 pm

      My favourite kind 🙂

      Reply
  3. That Bettie Thing says

    August 4, 2014 at 3:53 pm

    oh gosh that looks good

    Reply
    • Veggie Mama says

      August 11, 2014 at 1:23 pm

      It is exceptionally good 🙂

      Reply
  4. Natalie @ One Busy WAHM says

    May 12, 2015 at 4:36 pm

    Oh that is just screaming to be served (to me!) with a steaming hot cup of tea. Delicious! Don’t you just love cake with that delicate golden top crust. Enjoy!

    Reply
    • Veggie Mama says

      May 12, 2015 at 6:08 pm

      haha I know how you feel, and YES!!

      Reply

Trackbacks

  1. Ten things I’m Making & Baking These School Holidays | says:
    September 24, 2014 at 9:58 pm

    […] you want that recipe just ask me in the comments & I’ll post it, otherwise you could make Raspberry Jam Cake or Date Loaf or a Melt & Mix Caramel Walnut Cake (which I am yet to make but is on my […]

    Reply
  2. The Ultimate Coronavirus Cooking Guide: Using your stores, making the basics, stretching it out. | Veggie Mama says:
    March 19, 2020 at 2:15 pm

    […] Raspberry jam cake (can sub jam with whatever tinned fruit you have on hand, or frozen/fresh) […]

    Reply

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