Betty demonstrates how to make Jam Cake. This will be one of the desserts on our Christmas table this year. It is a cake that originated in Kentucky (or Tennessee) and is traditionally served with the Christmas dinner.
|Butter||1 Cup (16 tbs) , softened|
|Sugar||1 1/2 Cup (24 tbs)|
|Eggs||4 , beaten|
|Blackberry jam||12 Ounce|
|Buttermilk||1 Cup (16 tbs)|
|Baking soda||2 Teaspoon|
|Cocoa powder||1 Tablespoon|
|Ground nutmeg||1/2 Teaspoon|
|Ground cloves||1/2 Teaspoon|
|Ground cinnamon||1/2 Teaspoon|
|Raisins||1/2 Cup (8 tbs)|
|Chopped pecans||1/2 Cup (8 tbs)|
In a large bowl, cream butter and sugar, beating on medium speed of an electric mixer until light and fluffy. Set aside. In a medium bowl, combine eggs and jam. Mix well and add to the creamed mixture. Beat well.
Combine buttermilk and soda, stirring well. Set aside.
In a medium-sized bowl, combine flour, salt, cocoa powder, nutmeg, cloves, cinnamon, and allspice, stirring well.
Add dry mixture to creamed mixture alternately with buttermilk mixture. Stir in raisins and pecans.
Pour batter into three greased and floured 8-inch to 9-inch round cake pans.
Bake at 350 degrees (F) for 25 minutes, or until toothpick inserted into deepest part comes out clean.
Cool in pans on cooling rack. Ice with Caramel Frosting after cake has cooled.
Note: Caramel Frosting will be the next video in Betty's Kitchen!
Serving size Complete recipe
Calories 6123Calories from Fat 2207
% Daily Value*
Total Fat 253 g389.2%
Saturated Fat 128 g640%
Trans Fat 0 g
Sodium 4039 mg168.29%
Total Carbohydrates 918 g306%
Dietary Fiber 27 g108%
Sugars 567 g
Protein 86 g172%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet