Saturday, October 24, 2009

Kentucky Christmas Cake

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.

  1. Cream together the butter and sugar. Add eggs separately, beating well after each.
  2. Sift together soda and flour; add alternately with buttermilk to creamed mixture. Mix well.
  3. Add jam, pecans, coconut and raisins. Mix well and pour into prepared pan.

jam cake 01

  1. Bake for one hour or until toothpick inserted in center comes out clean.

jam cake 02jam cake 03

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