Blackberry Jam Cake


1c buttermilk

1tsp. baking soda

1c butter (2 sticks), softened

2c sugar

4 large eggs at room temp

1tsp. vanilla extract

3c all purpose flour

1 ½ tsp. ground cinnamon

1 tsp. ground allspice

¾ tsp. ground cloves

½ tsp. salt

1 (18oz.) jar seedless blackberry jam

1c finely chopped toasted pecans

Powdered sugar, (optional)


Preheat oven to 350 degrees. Spray a 10-inch tube pan with non-stick spray and dust the pan with sugar; set aside. Stir together buttermilk and baking soda. Beat butter at medium speed with an electric mixer fitted with a paddle until creamy. Gradually add sugar, beating until light and fluffy and stopping to scrape bowl as needed. Add eggs, one at a time, beating just until blended after each addition. Beat in vanilla.

Stir together flour and next four ingredients in a large bowl; gradually add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Add preserves, and beat at low speed just until blended. Stir in pecans. Spoon batter into the prepared pan.

Bake at 350 degrees for one hour and 5 minutes to one hour and 10 minutes or until a long wooden pick inserted in the center come out with some wet crumb. Cool in pan on a wire rack for 10-15 minutes; remove from pan and cool completely. Dust cake with powdered sugar just before serving. Enjoy!

Note: When stirring the buttermilk and the baking soda, make sure you use a big enough (tall) container. The chemical reaction between the buttermilk and the soda will cause it to rise and possibly spill over.
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