bag of flour, eggs, measuring cups, and cooking utensils on the counter

Blue Spice Rombauer Jam Cake


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.
Servings 1 7-inch cake


  • 1 1/2 cups all-purpose flour sifted
  • 1 teaspoon baking powder sifted
  • 1/2 teaspoon baking soda sifted
  • 1/2 teaspoon ground cloves sifted
  • 1 teaspoon cinnamon sifted
  • 1 teaspoon nutmeg sifted
  • 6 tablespoons butter softened
  • 1 cup dark brown sugar packed
  • 2 eggs at room temperature
  • 3 tablespoons sour cream
  • 1 cup blueberry, raspberry or blackberry jam
  • 1/2 cup chopped toasted pecans, almonds or walnuts
  • For the quick brown-sugar icing:
  • 1 1/2 cups dark brown sugar
  • 5 tablespoons heavy cream
  • 2 teaspoons butter softened
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla


  • Preheat oven to 350.
  • Butter a 7-inch tube pan or Bundt pan.
  • Sift together flour, baking powder, baking soda, cloves, cinnamon, and nutmeg.
  • Cream butter and brown sugar until light.
  • Beat in eggs, one at a time.
  • Beat in sour cream.
  • Stir the flour mixture into the butter mixture until barely blended.
  • Stir in jam and nuts.
  • Pour into buttered pan.
  • Bake until done, about 30 minutes.
  • When cool, invert the cake onto a platter and ice with quick brown-sugar icing.
  • Make the icing:
    Combine brown sugar, cream, butter, and salt and cook slowly to the boiling point. Remove from heat. Cool slightly, then add vanilla. Beat the icing until it can be spread.

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2 Responses

  1. Dorothy
    | Reply

    I would love to have a gluten free version of this recipe.
    Any ideas?

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