Strawberry Jam Spice Cake


  • ½ cup shortening
  • 1 cup granulated sugar
  • ⅔ cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup strawberry preserves
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 cup shredded coconut
  • ½ cup chopped walnuts


  • Grease with shortening and flour a 10” bundt cake pan. Preheat the oven to 325º Fahrenheit.
  • In the bowl of a stand mixer, mix the sugar and shortening on medium speed until it is well combined.
  • Add the buttermilk, eggs, vanilla and strawberry preserves. Mix well, scraping the sides of the bowl as needed.
  • Add the flour, salt, baking soda and spices. Mix for two minutes on low speed.
  • Fold in the coconut and walnuts.
  • Add the batter to the prepared pan.
  • Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool for 15 minutes, then loosen the cake and turn onto a cake plate to cool completely.
  • Once cool, dust with powdered sugar. Serve with whipped cream, a sprinkling of cinnamon and fresh strawberries.

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