Tennessee Jam Cake
A spiced layer cake studded with blackberry jam and finished with a caramel or cream cheese frosting.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Cake pans
- •Mixer
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 20
- carbs
- 68
- protein
- 5
- calories
- 460
Instructions
- 1
Preheat your oven to 350°F. Grease three cake pans.
- 2
Beat the butter and sugar until fluffy. Beat in the eggs one at a time.
- 3
Stir in the blackberry jam.
- 4
Sift the flour, baking soda, cinnamon, and allspice together.
- 5
Add the dry ingredients and buttermilk in turns to the batter. Mix just until combined.
- 6
Divide the batter among the pans. Bake for 25-30 minutes until a toothpick comes out clean.
- 7
Let the cake layers cool completely. Stack them and frost with caramel frosting.
Chef's tips
Use good quality seedless blackberry jam for the smoothest texture. Let the cake layers cool completely so the frosting will not melt.
Storage
Store covered at room temperature up to 3 days, or refrigerate up to a week.
Reheating
Best served at room temperature; no reheating needed.
Common mistakes to avoid
- •Mixing the batter too much after adding jam, which knocks out the air
- •Frosting warm cake layers, which causes the frosting to melt and slide off
Serving suggestions
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