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Can I use jam in a cake?

Joan asks: I’m looking for a recipe to make a white or yellow cake with jam filling—I have lots of strawberry freezer jam I’d like to use. Have any recipes or recommendations? Can I just make a regular layer cake and put jam in it? Or will it all soak into bottom layer?

Baking S.O.S. says: You are exactly right: You can simply make a layer cake and spread jam in between the layers. It will help keep the cake moist, plus it adds more flavor. The only drawback is that you don’t need a whole lot of jam–just a thin layer–so it probably won’t use up too much jam if that is your ultimate goal. (I’m thinking strawberry jam over ice cream would be a tasty accompaniment, though!)

One thing I really like is a strawberry & cream cake: you could use strawberry jam and whipped cream or pastry cream (or vanilla pudding for a quick & easy substitute) to fill in between the cake layers: delicious!

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