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Southern Apricot Jam Cake




Source of Recipe


Cooking with Paula Deen


List of Ingredients





2 cups sifted cake flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
3/4 cup butter, softened
1 cup sugar
1/2 cup sour cream
1 cup apricot preserves
3 eggs
1/2 cup chopped pecans
Frosting
1 (8oz) pkg cream cheese, softened
1/4 cup butter, softened
1 (16oz) pkg confectioners' sugar
1/2 cup apricot preserves

Recipe




Preheat oven to 350°. Spray 2 (9-inch) cake pans with nonstick cooking spray.

In a large bowl, sift flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together 3 times.

In another large bowl, cream butter and sugar until smooth. Add sour cream and preserves, mix well. Add eggs, one at a time, beating after each addition. Fold in flour mixture and pecans. Pour into prepared cake pans. Bake for 20-25 minutes or until a tester inserted into center comes out clean. Place on wire racks to cool 5 minutes. Remove from pans and cool completely.

In a large bowl, beat cream cheese and butter until smooth. Gradually add confectioners' sugar and beat until smooth. Stir in preserves. Spread frosting between layers and on top and sides of cooled cake.