A moist & flavorful cake for a special occasion.
- 1 cup buttermilk*
- 1 teaspoon baking soda
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour; reserve 1 tablespoon
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground allspice
- ¾ teaspoon ground cloves
- ½ teaspoon salt
- 1- 20 oz jar Kitchen Kettle Seedless Blackberry Jam
- 1 cup finely chopped pecans
- Confectioners’ Sugar, optional
Preheat oven to 350F. Stir together buttermilk and baking soda; set aside.
Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy and stopping to scrape bowl as needed. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.
Stir together all but the 1 tablespoon flour and next 4 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. Coat pecans with the reserved tablespoon of flour; stir in to batter. Spoon batter into a greased and floured 10-inch tube pan.
Bake for 65 – 70 minutes or until a long wooden picked inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 2 hours). Dust cake with confectioners’ sugar right before serving, if desired.
*If you don’t have buttermilk, add 1 tablespoon white vinegar to your liquid measuring cup. Fill to the 1 cup line with milk and stir well.
kitchen kettle seedless blackberry jam, cake, desserts
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