This cake is indigenous to Kentucky and neighboring Tennessee, where a harvest of berries is made into jam and then saved to be used for this special occasion cake. The traditional recipe may use dewberries, but blackberry, blueberry or strawberry jam is also delicious. The cake is historically prepared around Christmastime, and families bake several cakes to give as gifts to friends and relatives. Sometimes the cake has a caramel frosting to make it more special.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¾ cup butter, softened
- 1 cup sugar
- 3 eggs
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 1 tsp allspice
- ½ cup buttermilk
- 1 cup seedless jam, any flavor
- Nonstick baking spray, to grease pan
Directions
- Use an electric mixer to cream butter and sugar in a large bowl.
- Add in eggs one at a time, and beat until mixed.
- In a separate bowl sift together dry ingredients. Add to butter mixture a little bit at a time, alternating with the buttermilk.
- Fold in jam.
- Spray a 9-inch cake pan with nonstick baking spray and pour batter in.
- Bake at 350°F for 35–45 minutes. Let cool before serving.
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