Looking for a different type of cake to make, I found this recipe. I've never had cake with jam in it. It reminds me of those fancy cakes with the fruit filling, like at a wedding. To me, cake paired with fruit in any form is a no-brainer; it's going to be good! What also makes this cake different is the spice added to the cake. After reading through the recipe, I felt it needed something more so I added cinnamon. It really made this cake something special. The icing is a caramel type that hardens some once it's on the cake. It balances the jam and cinnamon cake perfectly. Just be sure to make the icing last, after the cake has cooled and is ready to frost. I learned that lesson the hard way!
I found this jar of preserves in the gourmet section of a local grocery store, Giant Eagle. If you can find something simular for your cake, it really tastes wonderful!
"The jelly - the jam and the marmalade, And the cherry-and quince-"preserves" she made! And the sweet-sour pickles of peach and pear, With cinnamon in 'em, and all things rare! - And the more we ate was the more to spare, Out to old Aunt Mary's! Ah!"
-James Whitcomb Riley