The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Waffles 🌄 💤 ⏳
Walking Tostada 🌄 💤 ⏳
Walnut Jam Cake 🌄 💤
Warm Green Bean Salad 🌄 💤 ⏳
Wasabi Shrimp Crackers 🌄 💤 ⏳
Wassail Bowl 🌄 💤 ⏳
Wassail Punch 🌄 💤 ⏳
Watermelon Salad 🌄 💤 ⏳
🖨 🖨
Walnut Jam Cake
Walnut Jam Cake
{Serving suggestion only*}
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Indulge in this sophisticated yet rustic walnut jam cake that transforms simple pantry staples into an elegant dessert masterpiece. Ground toasted walnuts create a rich, nutty foundation while your favorite jam adds bursts of fruity sweetness. Topped with a cloud of vanilla-scented cream, this European-inspired treat delivers complex flavors and textures that will impress any gathering. Perfect for afternoon tea, dinner parties, or when you want something special without the fuss. The cake keeps beautifully and actually improves with time as the flavors meld together. Choose apricot or raspberry jam for classic appeal, or experiment with unique preserves for your own signature version. - Claude
No Jump Zone
Ingredients
Cake
1 1/4 cups (4 1/2 oz or 130g) walnuts, toasted and cooled
2/3 cup (150g) sugar
1/2 cup (113g) unsalted butter, cut into pieces
4 large eggs
1 tsp vanilla extract
1/2 cup (2 1/4 oz or 65g) all-purpose flour
1/2 tsp baking powder

(continued in the next column ↗️)

1/2 tsp salt
Topping
1 tsp fresh lemon juice (optional)
1/2 cup (150g) jam or preserves
2/3 cup (160g) chilled heavy cream
1/4 cup (60g) sour cream
1 tsp sugar
1/2 tsp vanilla extract
Directions
Preheat oven to 350°F (180°C) with rack in middle.
Butter and flour an 8-inch round cake pan.
Pulse cooled walnuts and sugar in a food processor until finely chopped.
Add butter and process until combined.
Add eggs and vanilla and process until combined.
Add flour, baking powder, and salt and pulse just until incorporated.
Spread batter in cake pan.
Bake until cake is just firm to the touch and a wooden pick inserted into center comes out clean, 30 to 35 minutes.
Cool 15 minutes in pan, then turn out onto a rack and cool completely.
For the topping:
Whisk lemon juice (if using) into jam.
Spoon jam over cake.
Beat heavy cream with sour cream, sugar, and vanilla until it holds soft peaks.
Spoon cream mixture over jam.
Servings\Yield
Makes one 8-inch round cake, serves 12
Nutrition Facts
Nutrition Per Serving (based on 12 servings) - Calories: 285; Total Fat: 18g (Saturated Fat: 8g); Cholesterol: 95mg; Sodium: 140mg; Total Carbohydrates: 28g (Dietary Fiber: 2g, Sugars: 22g); Protein: 5g; Calories from Fat: 162 (57%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... To toast walnuts, spread them in a shallow baking pan and bake at 350°F (180°C) for 10 minutes until fragrant and lightly golden. Apricot or raspberry jam work beautifully, but black currant creates an especially elegant flavor profile. This cake can be made ahead - without topping it keeps well-wrapped at room temperature for up to 4 days. With the cream topping, it stores nicely in the refrigerator and actually improves after a day as the flavors meld. From Smitten Kitchen via Gourmet magazine.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: walnut, jam, cake, dessert, cream
🗂️ Categories: 🍰 Cakes, 🍨 Desserts
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Walnut Jam Cake was added on August 14, 2025 and last updated on August 14, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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