Louisiana Jam Cake Recipe

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Louisiana Jam Cake
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Ingredients
17
Count
Nutrition
1938
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350'.
  2. In a large mixer bowl, beat margarine and sugar until fluffy.
  3. Add eggs, one at a time, beating well after addition.
  4. Stir in jam and preserves.
  5. Sift together dry ingredients; add alternately with buttermilk to jam mixture.
  6. Turn into 3 well greased and floured (or Pam Sprayed) 9 inch cake pans.
  7. Bake for 40 minutes, or until toothpick comes out clean.
  8. Cool 5 minutes; remove from pans.
  9. Cool completely.
  10. Frost with maple frosting and garnish with nuts if desired.
  11. Maple Frosting.
  12. In a bowl, beat the cream cheese until fluffy.
  13. Add the powdered sugar, maple flavoring and 2 tablespoons milk.
  14. Mix well.
  15. Add additional milk, 1 teaspoon at a time, for desired consistency.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1938.03 Kcal (8114 kJ)
Calories from fat 852.48 Kcal
% Daily Value*
Total Fat 94.72g 146%
Cholesterol 73.6mg 25%
Sodium 2121.55mg 88%
Potassium 3830.99mg 82%
Total Carbs 254.52g 85%
Sugars 153.83g 615%
Dietary Fiber 1.53g 6%
Protein 22.88g 46%
Vitamin C 12.2mg 20%
Vitamin A 0.2mg 6%
Iron 1.1mg 6%
Calcium 164.4mg 16%
Amount Per 100 g
Calories 434.07 Kcal (1817 kJ)
Calories from fat 190.94 Kcal
% Daily Value*
Total Fat 21.22g 146%
Cholesterol 16.48mg 25%
Sodium 475.18mg 88%
Potassium 858.05mg 82%
Total Carbs 57.01g 85%
Sugars 34.45g 615%
Dietary Fiber 0.34g 6%
Protein 5.12g 46%
Vitamin C 2.7mg 20%
Iron 0.2mg 6%
Calcium 36.8mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 46.3
    Points
  • 54
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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