Elderberry Jam Cake

By January 31, 2017 Blog, Dessert, Recipes 8 Comments

Move over berries – these is a new kid in town it’s the Elderberry and it means business! You absolutely must try Norm’s Farms Elderberry products. When I was first introduced via the website I was impressed then I tried the extract and wellness syrup. This has been keeping me happy and healthy through out the cold and flu season by drinking Elderberry Ginger Teas. I’m now officially a convert!

Then I moved on to the Jams and jelly in the sample pack. They were amazing. I eagerly signed up to develop new recipes with these products. Now what to make? I baked it into Brie but anyone can do that. We made a grilled cheese with Elderberry Jam that was fantastic! Then I thought about a cake from my childhood. As children we never gave a thought to what we ate. It seemed we could eat anything and never gain an ounce or feel the effects of over processed and over sugary foods. As an adult I’m super conscious of it and that’s why I get so excited about Norm’s Farms Elderberry Products.

Now, we can look up all of the theories about things that are bad for us, like sugar, gluten, dairy, and then some and easily find one that suits our needs. I’m of the belief that these things are fine in moderation as long as we use good, sustainable products.

That’s how I developed this cake for my Mothers Birthday. See, my Mom is a baker. She is famous for her cakes and they are amazing! Now how do we celebrate a birthday without a cake?Mom is getting up in years and is doing her best to eat well for health reasons. A lifetime of sweets and other influences have ravaged her digestive system and now she is paying the price. One of her favorite cakes calls for a jam and spice mix and she tops it with her fluffy white frosting. I took it upon myself to redo this cake and make it taste just as good but with quality ingredients.When I first received my delivery of Elderberry Jams and tasted them, a cake like this was my first thought. It’s never going to be health food but we can make better with organic white whole wheat flour, lessen the sugar, then use an washed raw cane sugar instead of the processed kind, using fresh eggs and organic butters.This is far from diet food but it is sooo much better (in taste as well as for our health) that the version I grew up with. Now, of course, I still use Mom’s Famous White Icing but with the same philosophy. It’s not the bright white we’ve grown up with due to the color of the raw sugar and incorporating the organic butter instead of the Crisco but it looks and feels like the cakes Mom was so famous for. I think she will approve. We’ll find out on her birthday!

5 from 1 vote

Elderberry Jam Cake

Through out our childhood Mom would bake layer cakes and frost them with her Famous White Icing.  This is a healthier adaption of one of her cakes and icing.  I use organic, raw ingredients wherever possible, substitute real butter for the Crisco and the difference shines through.  The Elderberry Jam makes the cake.  This is a treat for special occasions.  A small slice on special occasions will bring all of us back to childhood.  My brothers agree on this!

Course Dessert
Cuisine American
Servings 16 Slices
Author Monica


  • 2 Cups Sugar Turbinato or Raw Cane Sugar
  • 1 Cup Butter
  • 3 Cups Flour Organic and Unbleached
  • 1/2 tsp Salt
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Soda
  • 1 Cup Buttermilk
  • 3 Eggs
  • 2 9 oz Jars Elderberry Jam or Elderberry Ginger Pecan Jamm's Famous White Icing Norm's Farms Jams
  • 1 Recipe Mom's famous White Icing


  1. Preheat the oven to 350 degrees and butter and flour 2 9” round cake pans, then line with parchment paper if desired.

    Sift the flour, salt, cloves, nutmeg, and cinnamon into a bowl or measuring cup that will hold 4 cups or more. Cream the sugar and butter together with a mixer. Add one cup of the dry ingredients to the creamed sugar and butter, mix well. Add the eggs and mix again. Mix the baking soda into the buttermilk then add alternately with the remaining dry ingredients to the batter, mixing with each addition. Stir in the Elderberry Ginger Pecan Jam. Divide the batter between the pans and bake in the center of the oven for 45 minutes until the cake is puffed in the middle.

    Set the cakes on a rack to cool for 10 to 15 minutes then remove the cakes from the pans. Cool completely on a rack with the puffed tops up. Trim the tops to level the cakes if desired. Frost with Mom’s White Icing or your favorite frosting. Enjoy! 

Recipe Notes

Frost with Mom's White Icing or your favorite frosting



Leave a Reply