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Bundt Cake: Southern Jam Cake

Source of Recipe


Lynne's Country Kitchen






List of Ingredients



• 3 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground cloves
  
• 1/4 teaspoon freshly grated nutmeg
  
• 1 teaspoon ground cinnamon
  
• 1 cup unsalted butter or margarine
  
• 1 1/2 cups sugar
  
• 3 eggs, beaten until frothy
  
• 1 1/2 cups seedless blackberry jam
  
• 1 cup buttermilk
  
• Icing:
  
• 2 cups firmly packed light brown sugar
  
• 1 cup granulated sugar
  
• 1/2 cup water
  
• 1/2 cup whipping cream
  
• 3 tablespoons unsalted butter or margarine, room temperature
  






Instructions



1. Preheat oven to 350 degrees. Butter and flour a 10 cup tube pan; tap pan on edge of sink to shake out excess flour. Set pan aside.
   
   
2. Sift flour, baking soda, salt, cloves, nutmeg and cinnamon into a bowl; set aside.
   
   
3. In bowl of an electric mixer, cream butter and sugar at medium speed until fluffy and light in color (about 4 minutes). Add eggs and jam; beat to combine well. Add flour mixture to creamed mixture alternately with buttermilk, adding each in 3 additions and stopping to scrape down side of bowl after each addition.
   
   
4. Pour batter into prepared pan; bake in preheated oven until a wooden pick inserted in center of cake comes out clean (55 to 60 minutes). Cool in pan 5 minutes, then turn out onto a wire rack to cool completely. Prepare Icing: Place cooled cake on a serving platter and spread with icing.
   
   
5. Makes 12 to 15 servings.
   
   
6. Icing: Combine brown sugar, granulated sugar and water in a heavy 2 quart saucepan. Cook over medium heat, stirring gently, until syrup reaches the thread stage 234 degrees on a candy thermometer. Remove from heat and add cream and butter. Beat with a hand held electric mixer until thickened and creamy, with an icing type consistency (3 to 4 minutes).