Kentucky Jam Cake
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Whiskey/Bourbon / fruit juice||2 Tablespoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Seedless raspberry jam/Blackberry jam||1⁄2 Cup (8 tbs)|
|Unsweetened bakers chocolate square||2 , melted and cooled|
|Raisins||1 Cup (16 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
Mix flour, soda, salt and spices.
Combine buttermilk and whiskey.
Gradually beat in sugars and continue beating until light and fluffy Add egg yolks and beat thoroughly.
Alternately add flour and buttermilk mixtures, beating after each addition until smooth.
Blend in jam and chocolate.
Fold in raisins and nuts.
Beat egg whites until stiff peaks form; fold into batter.
Pour into well-greased 9-inch tube pan.
Bake at 350° for 50 to 55 minutes, or until cake tester inserted in center of cake comes out clean.
Cool in pan 15 minutes.
Remove sides of pan and finish cooling upright on rack.
Loosen from tube and bottom; invert onto rack.
Wrap in aluminum foil or plastic wrap.
Store in refrigerator at least 2 days to mellow flavors.
Serve at room temperature.
Sprinkle with confectioners sugar and garnish with Chocolate Butterflies and raspberries, if desired.