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Buttermilk Jam Cake

Source of Recipe

From "Sunday Dinner in the South" by Tammy Algood


Recipe Introduction

"This recipe is dessert perfection. The tang of buttermilk, the just-right spices, and lusciously sweet jam are joined together in an incredible old-fashioned cake. Use any kind of jam you have on hand. I change it to fit the season."

List of Ingredients

◦  1 cup buttermilk
◦  1 teaspoon baking soda
◦  1 cup (2 sticks) butter, softened
◦  2 cups white sugar
◦  4 large eggs, room temperature
◦  1 teaspoon pure vanilla extract
◦  3 cups all-purpose flour
◦  1½ teaspoons ground cinnamon
◦  1 teaspoon ground allspice
◦  ¾ teaspoon ground cloves
◦  ½ teaspoon salt
◦  1 (18-ounce) jar strawberry, raspberry, or seedless blackberry jam
◦  1 cup finely chopped toasted pecans
◦  Powdered sugar for garnish


Recipe

Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan.

In a small bowl combine the buttermilk and baking soda. In the bowl of an electric mixer, beat the butter at medium speed until creamy, around 2 minutes. Gradually ad the white sugar and beat until light and fluffy, about 2 minutes longer. Add the eggs one at a time, beating just until incorporated. Stir in the vanilla. In a medium bowl combine the flour, cinnamon, allspice, cloves and salt.

Beginning with the flour mixture, add to the butter mixture gradually and alternate with the buttermilk mixture. Beat on low speed just until blended after each addition. Add the preserves and beat until just blended. Stir in the pecans. Transfer the batter to the prepared pan.

Bake for 65 to 70 minutes or until a tester inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely, around 1½ hours.

When ready to slice and serve, dust with powdered sugar.


Makes 12 servings