This is also known as Jam Cake. I found the recipe in my search to try to find things to do with all the jam that I made last year and that is still in my freezer. I don’t know what I was thinking, we hardly eat jam???
I have to admit that the recipe intrigued me: coconut, bourbon-soaked pecans, raisins and blackberry jam. When I saw the lavender-colored batter, I was even more intrigued. It should have dawned on me that it would be purple from the jam but would I want to eat a cake that was purple? But it wasn’t purple at all after baking. I was kinda disappointed. :o(
Well, it turned out much better than I thought and is really yummy warm. I will be making this one this Christmas for sure! But be sure if you make it, to either eat it after cooling a bit out of the oven or after warming it a bit in the microwave…
- 1 cup butter
- 2 cups white sugar
- 3 eggs
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 cup blackberry preserves
- 1 cup chopped pecans (you can soak them in bourbon for a few days prior to baking cake)
- 1 cup shredded coconut
- 1 cup raisins
Preheat oven to 350 degrees F . Lightly grease one 10 inch tube pan and set aside.
- Cream together the butter and sugar. Add eggs separately, beating well after each.
- Sift together soda and flour; add alternately with buttermilk to creamed mixture. Mix well.
- Add jam, pecans, coconut and raisins. Mix well and pour into prepared pan.
- Bake for one hour or until toothpick inserted in center comes out clean.