Blue Spice Rombauer Jam Cake is adapted by Becky Hoff from the 1975 edition of Joy of Cooking, the well-known cookbook by Irma S. Rombauer and Marion Rombauer Becker.
Blue Spice Rombauer Jam Cake Ingredients
1½ cups all-purpose flour
1 teaspoon double-acting baking powder
½ teaspoon baking soda
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
6 Tablespoons butter or shortening
1 cup packed brown sugar
3 tablespoons cultured sour cream *
1 cup rather firm blueberry jam (the original recipe calls for raspberry or blackberry)
½ cup broken nut meats (optional)
Blue Spice Rombauer Jam Cake Directions
1. Preheat oven to 350 degrees F.
2. Have all ingredients at about 70 degrees F. (To do this, take refrigerated items out and set them on the counter for a few hours prior to mixing.)
3. Sift, then measure the flour.
4. Resift the flour with the baking powder, baking soda, cloves, cinnamon, and nutmeg.
5. Cream the butter or shortening with the sugar until light.
6. Beat the eggs into the creamed butter and sugar, one at a time.
7. Beat in the sour cream.
8. Stir the flour mixture into the butter mixture until barely blended.
9. Stir in the jam.
10. Stir in the nuts, if using.
11. Pour the batter into a greased tube pan. Bake about ½ hour or until done. Test by sticking a toothpick into the center of your cake. If the cake is done, then the toothpick may come out a bit sticky, but not wet with batter.
* A note on cultured sour cream: Cultured sour cream is a product that is soured by fermentation, in the same manner that yogurt is prepared. Many commercial varieties of sour cream are soured by adding an acidic ingredient instead of by means of fermentation. You could certainly use any type of sour cream for this recipe, but if you would like to stick to the original directions, look for sour cream that contains “live active cultures.” You may also substitute plain yogurt that contains live active cultures. And although I have not tried this, I suspect that buttermilk would make an acceptable substitute as well.
For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.
Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.