Butter and Jam Bundt Cake


Butter & Jam Bundt Cake | From My Sweet Heart

I have an obsession with collecting vintage bakeware!  And I’ve come to realize that I love the feeling of being tied to the past and connected to a total stranger who was as passionate about baking as I am.  One of the things I love to collect is bundt pans.

I love the simplicity of bundt cakes so much, that I’ve joined a group called Bundt a Month.  Led by Anuradha of Baker Street and Lora of Cake Duchess, this is an amazing and talented group of bakers.  Once a month we are given a key ingredient or theme to serve as the inspiration for our cakes.  This month we were asked to use our favorite  jam.  Mine is a simple butter pound cake, adorned with a crown of mixed berry jam, and garnished with a sprinkling of powdered sugar.  My inspiration? . . . . .

I purchased this beautiful vintage bundt pan from PickleRose on Etsy.  This is a great shop for “ hand picked vintage treasures, oddities, and supplies.”  I can’t wait to shop there again!  When the package arrived and I opened the box, I just about wept.  You may think it’s just an old pan, but I think it is gorgeous. 




Butter & Jam Bundt Cake | From My Sweet Heart


Who owned this?  What was the last cake that was baked in this pan before it came to me?  And why did they give it up?

My mind envisioned butter cakes and lace and jam and tea on a dark afternoon.



Butter & Jam Bundt Cake | From My Sweet Heart



While I’m usually trying to jazz up a bundt cake, this month I wanted to bake what I imagined might have been a typical cake for the life and time of this pan.

Simple.  Buttery.  Sweet.



Butter & Jam Bundt Cake | From My Sweet Heart


Serves:  12 -16 nostalgic cake lovers!

Level of Difficulty:  simple!



  • 2 1/2 sticks (10 ounces) of unsalted butter at room temperature
  • 2 1/3 cups of all purpose flour
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 3/4 cup of granulated sugar
  • 3 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 2/3 of a cup of whole milk, at room temperature
  • 2 teaspoons of pure vanilla extract
  • a heaping 2/3 of a cup of jam (I used 4 berry jam)
  • baking spray with flour
  • powdered sugar for dusting



Butter & Jam Bundt Cake | From My Sweet Heart



With the rack in the center position, preheat your oven to 350°F.  Generously spray the inside of a 12 cup bundt pan with baking spray that contains flour.

Whisk together your dry ingredients :  flour, baking powder and salt.

Fit the paddle attachment onto your stand mixer and beat the butter and sugar at medium speed until it is light and fluffy.  Reduce the speed to low and add the yolks.  Continue to beat until the mixture is smooth, scraping down the bowl as necessary.  And then add the whole eggs, one at a time, making sure each is incorporated before adding the next.  You may have to scrape down the bowl again!

Keep the mixer on low and add half of the flour mixture.  Mix it just to combine and then add the milk.  Again, mix until just combined and then add the remaining flour.  And yes, you guessed it!  Mix until it is just combined.  Scrape down the bowl and then add the vanilla extract.   Now kick the speed up to medium and mix for about 30 seconds, until the batter is smooth. 

Scoop out about a cup and a half of the batter and smooth it evenly into the bottom of the pan.  With a teaspoon, make a little trench in the batter and spoon in the jam.  Then add the remaining batter.  Using a long toothpick or skewer, carefully give the batter a little swirl.  (You can certainly use a knife and swirl the jam throughout the batter.)  But a light swirl will create a pretty ruby crown.



Butter & Jam Bundt Cake | From My Sweet Heart


Bake for 50-60 minutes, or until the cake is a golden brown and a toothpick inserted in the center comes out with a few moist crumbs.  Cool the cake for about 30 minutes and then turn the pan out onto a rack to cool completely.  Sprinkle with confectioner’s sugar before serving.


The jam on the top is so sweet.



Butter & Jam Bundt Cake | From My Sweet Heart



And the cake is so light and moist.



Butter & Jam Bundt Cake | From My Sweet Heart



Don’t forget to stop by and see what my fellow bundt bakers did with their favorite jam!


Aloha Cake by Veronica at My Catholic Kitchen

Blueberry and Lemon Bundt by Holly at a A Baker’s House

Butter and Jam Bundt by Anne at From My Sweet Heart

Cranberry Pear Pumpkin Cake by Kate at Food Babbles

Crabapple Yogurt Bundt Cake by Alice at Hip Foodie Mom

Cream Cheese Black Cherry Bundt Cake by Anuradha at Baker Street

Cream Cheese Pound Cake with Blueberry Jam by Sandra at The Sweet Sensations

Guava Cream Cheese Bundt Cake by Kathya at Basic N Delicious

Peachy Keen Spice Cake by Kim at Ninja Baking

Raspberry Jam Bundt with Peanut Butter Glaze by Lora at Cake Duchess

Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl by Heather at Hezzi D’s Books and Cooks

Sticky Toffee Bundt Cake with Cranberry Jelly Glaze by Felice at All That’s Left are the Crumbs

Sticky Fig Bundt by Anita at Hungry Couple NYC

Strawberry Jam Glazed Spiced Pound Cake with Buttermilk and Orange by Laura at The Spiced Life

Strawberry Lemon Bundt with Strawberry Jam Glaze by Stacy at Food Lust People Love

Triple Blackberry Bundt by Tara at Noshing with the Nolands


Here’s how you can be a part of #BundtaMonth:

    • Simple rule: Bake us a bundt using your favorite jam
    • Post it before November 30, 2013
    • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Raspberry Jam Bundt with Peanut Butter Glaze
    • Add your entry to the Linky tool below
    • Link back to our announcement posts


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    • Anne Boeckl says

      Thanks Uru….I enjoyed your last post filled with candy recipes that I can’t wait to try! Good luck on your exams and I look forward to seeing your new site! : )

  1. says

    Stunning, gorgeous, perfect….I could go on and on. You captured the essence of the era with your presentation. The cake knife and lace are just the right props and you chose the perfect recipe.

    • Anne Boeckl says

      Thanks Sandra…..and a gorgeous cake for you as well! Blueberry is my favorite jam and I’m so glad you chose it! : )

  2. Lora @cakeduchess says

    I have that same pan! I have had it for years…my mom got it at a thrift store. I wonder the same things when I bake with it. Your bundt is luscious and lovely for our Jam theme-thank you for being a part of the group:)

    • Anne Boeckl says

      Thanks so much, Lora! I had a feeling you could relate! Your jam cake with that peanut butter glaze looks outrageously good! Such a great theme this month! : )

  3. says

    Anne, I feel the same way as you do. I love the feeling of knowing that I’ve rescued a great vintage item and given it a new home. Your cake is beautiful as always. It looks so moist – just the way I like my cake. Hope you have a great weekend!

    • Anne Boeckl says

      Thanks Eileen…and I know you are another vintage loving friend! Your soft pumpkin cookies look so good….perfect with coffee on a chilly fall day! : )

  4. says

    Oh, my, Anne. I love the tale you weave. Yes, indeed, I can see someone in the late 1800s pouring themselves a cup of tea and enjoying a slice of butter and jam cake as pretty as yours.

    • Anne Boeckl says

      Thanks Kim…..and I enjoyed reading about baking with your grandmother….that love surely does show through in your cakes! : )

    • Anne Boeckl says

      Thanks Alice….and you made an amazing cake in the middle of your crazy move! And now you’ve got me wanting to try crabapple! : )

    • Anne Boeckl says

      Thanks Nazneen! I knew you would understand. Your chicken laksa looks so amazing and comforting. And your photos are just magnificent! : )

    • Anne Boeckl says

      Thanks Paula! I love collecting cookbooks, too! Such passions we have…..like your passion for baking AND flying! Loved reading about that in your last post! Beautiful banana chip muffins, too! : )

    • Anne Boeckl says

      Thanks Ramona! And what a great idea you have with your Thanksgiving meatloaf! Such a unique recipe and perfect for this time of year! : )

    • Anne Boeckl says

      Thanks John! But not as pretty as your Jack Rose cocktail or that gorgeous corn salsa! Now that is some really good stuff!!! : )

    • Anne Boeckl says

      Oh thanks so much Chris! What is pretty spectacular is your deconstructed mango and pomegranate guacamole…..such beautiful stuff! : )

    • Anne Boeckl says

      Thanks Claire! And a perfect side to Thanksgiving this year will be your Cranberry Pear Pomegranate sauce! Such luscious stuff! : )

  5. says

    Your cake looks really moist, soft and beautiful Anne. Now I’m really sad I couldn’t be part of this month’s Bundt challenge, but I’ll catch up with you guys next month. Btw, is it difficult to get the cake out from a vintage bundt pan? I know that you had sprayed it, but sometimes cakes still stick to the pan and since this is a vintage one without any non stick coating, I was wondering if it’s extra difficult?

    • Anne Boeckl says

      Thanks Deepti! I know..it’s hard for me to keep up sometimes, too! You know, every time I turn out a bundt cake, even from a new coated pan…I hold my breath! I did spray the heck out of it….but it performed just like any other pan. Because the jam was at the bottom of the pan, I did have a couple of globs stick….but I just patched them up and covered them with powdered sugar! Oh…and your apricot glazed black and white cheesecakes….STUNNING! : )

  6. says

    Anne, I love every single thing about this! From what you wrote, to the bakeware, and the gorgeous handle on that cake server in the photo, and to the simple and mouthwatering look of this cake. I’m totally pinning this recipe!

  7. says

    Hi Anne, I share your obsession for kitchenalia. I love to imagine the people who have cooked with the item before and the meals they have enjoyed.

    What a magnificent bundt. I love its ruby crown. This would be a lovely xmas centrepiece, and lighter than the traditional pud!

  8. says

    In my previous life in the states I had a wonderful collection of old bakeware. I started over when I came to Australia and I’ve never re-started my collection. I’m envious because I’d love to use an old pan to make this gorgeous bundt cake.

    • Anne Boeckl says

      Thanks Maureen! I wish I had acquired a collection over my lifetime…but alas…I’m resorting to buying these memories from strangers! ;- }

    • Anne Boeckl says

      Thanks Kris! And I was lucky. I sprayed the heck out of the pan and it really came out easily. There was just a spot or two where the jam sank through and made a little dent. But I just took the jam out of the pan and patched it up! : )

  9. says


    Where can I find info, specifically the announcement for each month’s theme? I’d love to participate but can’t find the info.
    Your bundt looks gorgeous!

    • Anne Boeckl says

      Hi Kelster…..and thanks so much! It’s really a great group and I love participating. At the end of the post, there is a paragraph about ‘Here’s how you can participate’….the first line ‘Simple Rule’ tells you the ingredient you need to use in your bundt. You have the month to bake, post and link up. You can also follow the link (in red) to Baker Street or Cake Duchess at the beginning of the post and they can give you more info on joining the group as well. I hope you will jump in with us! : )

      • says

        Thanks so much, Anne. How do you actually learn the theme each month? Do I just have to wait until I see the theme in someone’s post of their monthly bundt? That’s what I was looking for.
        That paragraph you mentioned also mentions linking back to an announcement post but after going through several bundts, I can’t find anyone who links to the announcement.
        I contacted both Baker Street and Cake Duchess. I haven’t gotten replies yet so I thought I’d stop drooling over your bundt for a sec and ask you.

    • Anne Boeckl says

      Thanks Laura….and I loved your cranberry marzipan twist….beautiful and delicious! Happy New Year to you! : )

  10. says

    This was such a lovely cake! I swapped out the milk for sour cream which gave it a lovely spongy texture. I also added a sugar glaze on top: combined sugar, water (micro for 1 minute) and stirred in some captain morgan rum, oooooooh it was great. thanks for sharing :)

    • Anne Boeckl says

      Thanks Gina! The sugar glaze and the addition of rum sounds wonderful! Thanks for those great suggestions and I’m glad this worked out well for you! : )

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