Blackberry Jam Cake
(from Lucianolinda’s recipe box)
Source: Southern Living- Matzoh Ball Gumbo: Culinary Tales of the Jewish Southm bu Marcie Cohen Ferris
Categories: Cake- Torte
Ingredients
- 1 cup buttermilk
- 1 tsp. baking soda
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp. vanilla extract
- 3 cups all[purpose flour
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground allspice
- 3/4 tsp. ground coves
- 1/2 tsp. salt
- 1 (18 oz.) jar seedless blackberry jam
- 1 cup finely chopped toasted pecans
- Powdered sugar (optional)
Directions
- Preheat oven to 350 degrees. Stir together buttermilk and baking soda.
- Beat butter at medium speed in an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy and stopping to scrape bowl as needed. Add eggs 1 at a time, beating just until blended after each addition. Beat in vanilla..
- Stir together flour and next 4 ingredients in a large bowl; gradually add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition stopping to scrape bowl as needed. Add preserves, and beat at low speed just until blended. Stir in pecans, Spoon batter into a greased and floured 10-inch tube pan.
- Bake at 350 degrees for 1hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack and cool completely (about 2 hours). Dust cake with powdered sugar just before serving, if desired.