Kentucky Blackberry Jam Cake
A staple of the Kentucky Appalachians region, blackberry jam cake is about as classic a Kentucky recipe you'll find. Popular around the holidays – or any time of year, really – this moist cake is loaded with blackberry jam (homemade, whenever possible) and plenty of soul-warming spices. The finishing touch: a thick layer of creamy caramel frosting.
Ingredients
1 1/2 cups seedless raisins
1 cup blackberry jam
1 cup brown sugar
1 cup nuts
1 teaspoon soda
1/2 cup butter
1/2 cup buttermilk
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 cups flour
2 eggs, well beaten
Preparation
Cream sugar and butter; add jam and mix well.
Sift flour with spices and soda; add to creamed mixture alternately with buttermilk. Blend well after each addition.
Add eggs and nuts; mix well.
Fold in raisins just before pouring into 2 greased and lightly floured 8-inch round cake pans.
Bake at 350 degrees for 45 to 50 minutes.
Recipe courtesy of:
Kentucky Hospitality: A 200-Year Tradition
Mrs. Donald Thomas, Erlanger Junior Woman's Club.
Mrs. Aubrey Moorman, Leitchfield Woman's Club, uses white sugar and increases the spices to 1/2 teaspoon each. Mrs. Charles Parks, Carlisle Junior Woman's Club, uses 1/4 cup butter, 1 cup white sugar, and 1/2 cup brown sugar. She omits all spices except 1 teaspoon cinnamon and adds 1 square melted unsweetened chocolate.
Ingredients
1 1/2 cups seedless raisins
1 cup blackberry jam
1 cup brown sugar
1 cup nuts
1 teaspoon soda
1/2 cup butter
1/2 cup buttermilk
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 cups flour
2 eggs, well beaten
Preparation
Cream sugar and butter; add jam and mix well.
Sift flour with spices and soda; add to creamed mixture alternately with buttermilk. Blend well after each addition.
Add eggs and nuts; mix well.
Fold in raisins just before pouring into 2 greased and lightly floured 8-inch round cake pans.
Bake at 350 degrees for 45 to 50 minutes.
Recipe courtesy of:
Kentucky Hospitality: A 200-Year Tradition
Mrs. Donald Thomas, Erlanger Junior Woman's Club.
Mrs. Aubrey Moorman, Leitchfield Woman's Club, uses white sugar and increases the spices to 1/2 teaspoon each. Mrs. Charles Parks, Carlisle Junior Woman's Club, uses 1/4 cup butter, 1 cup white sugar, and 1/2 cup brown sugar. She omits all spices except 1 teaspoon cinnamon and adds 1 square melted unsweetened chocolate.