I have heard of it and helped make one. But unfortunately the person who made it, my grandmother, is deceased and we have yet to find the recipe.

Try www.allrecipes.com. There are thousands of recipes on there

Jam Cake 1½ hours | 25 min prep | 1 tube or bundt cake Ingredients 1 cup butter 2 cups sugar 3 cups flour 1 cup buttermilk 4 egg 1 teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ginger 1/2 teaspoon clove 1 cup jam or preserves (flavor of your choice; we usually use strawberry or grape) 1 teaspoon vanilla powdered sugar Directions 1Cream butter and sugar. 2Beat in eggs, one at a time. 3Sift dry ingredients together. 4Add dry ingredients to creamed mixture alternately with buttermilk. 5Stir in vanilla. 6Fold jam (or preserves) into cake mixture. 7Turn into well-greased tube (angel food) or bundt pan. 8Bake at 300 deg F for 15 minutes, then raise heat to 350 deg F and bake 45 minutes. 9Let cool 15 minutes. 10Sift powdered sugar over it while still warm.

3 cups sifted flour 1 teaspoon soda 1/4 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 cup chopped pecans 1 cup raisins or chopped dates, optional 1 cup butter 1 1/2 cups sugar 3 eggs, beaten 1 cup blackberry jam 1 cup buttermilk Into a medium bowl, sift together flour, soda, salt, and spices. Sift a little of the flour mixture over the nuts and raisins or dates. In a mixing bowl, cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs and blackberry jam. Add flour mixture alternately with buttermilk. Beat until smooth after each addition. Fold in nuts and raisins or dates. Pour into three 9-inch layer cake pans and bake at 350° for 20 to 25 minutes. Spread a butter cream or cream cheese icing between layers and over cake.

There are a couple different jam cake recipes at http://southernfood.about.com/od/kentuckyrecipes/r/bl30425s.htm, in case you want to experiment with different ones.

Easy Southern Jam Cake 1 1/2 cups sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cloves 1 teaspoon cinnamon 1 teaspoon nutmeg 6 tablespoons butter or shortening 1 cup packed dark brown sugar 2 eggs 3 tablespoons sour cream 1 cup raspberry or blackberry jam 1/2 cup chopped toasted walnuts For the quick brown-sugar icing: 1 1/2 cups dark brown sugar 5 tablespoons heavy cream 2 teaspoons butter 1/8 teaspoon salt 1/2 teaspoon vanilla Preheat oven to 350. Butter a 7-inch tube pan or Bundt pan. Sift together flour, baking powder, baking soda, cloves, cinnamon, and nutmeg. Cream butter and brown sugar until light. Beat in eggs, one at a time. Beat in sour cream. Stir the flour mixture into the butter mixture until barely blended. Stir in jam and nuts. Pour into buttered pan. Bake until done, about 30 minutes. When cool, invert the cake onto a platter and ice with quick brown-sugar icing. Make the icing: Combine brown sugar, cream, butter, and salt and cook slowly to the boiling point. Remove from heat. Cool slightly, then add vanilla. Beat the icing until it can be spread.