Georgia's Tennessee Jam Cake

Name: Georgia's Tennessee Jam Cake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1 cup butter, softened; 2 cups white sugar; 8 eggs; 2 teaspoons baking soda; 2 tablespoons water; 2 cups seedless blackberry jam; 3.5 cups all-purpose flour; 1.5 teaspoons ground cloves; 2 teaspoons ground nutmeg; 1 tablespoon ground cinnamon; 1 teaspoon salt; 1 cup buttermilk; 1 cup chopped black walnuts; 0.5 cup golden raisins

4.8

(21)

20 Reviews

4 Photos

This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.

Recipe by Amy

Published on June 18, 2020

4

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hrs 5 mins

Servings:

12

Yield:

1 to 3 - layer cake

Jump to Nutrition Facts

Ingredients

1 cup butter, softened
2 cups white sugar
8 eggs
2 teaspoons baking soda
2 tablespoons water
2 cups seedless blackberry jam
3 ½ cups all-purpose flour
1 ½ teaspoons ground cloves
2 teaspoons ground nutmeg
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup buttermilk
1 cup chopped black walnuts (Optional)
½ cup golden raisins (Optional)

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.

Nutrition Facts (per serving)

685	Calories
26g	Fat
107g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 685
% Daily Value *
Total Fat 26g	33%
Saturated Fat 11g	57%
Cholesterol 166mg	55%
Sodium 583mg	25%
Total Carbohydrate 107g	39%
Dietary Fiber 3g	9%
Total Sugars 73g
Protein 12g
Vitamin C 1mg	5%
Calcium 70mg	5%
Iron 3mg	16%
Potassium 233mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.