This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
100-Year Old Jam Cake
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- #5514
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 cup butter, at room temperature
2 cups sugar
1 teaspoon vanilla extract
5 eggs, at room temperature
1 cup buttermilk, at room temperature
2 teaspoons baking soda
4 cups flour
1/2 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup raisins
1 cup nuts
2 cups blackberry jam
directions
Preheat oven to 350 degrees F. Grease and flour four 8-inch or 9-inch cake pans, or line them with parchment paper.
Combine buttermilk and baking soda; set aside. Sift together flour, salt, and spices; set aside.
Cream butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well and scraping the bowl after each addition. To the butter mixture, add half the flour mixture and mix until combined. Add half the buttermilk mixture and mix until combined. Add the rest of the flour mixture and mix; then add the rest of the buttermilk and mix. Scrape the bowl and mix well.
Add raisins, nuts, and jam; mix well. Pour into prepared pans. Bake 25 to 30 minutes, until a tester inserted in the center comes out clean. Place pans on wire racks to cool.
added by
jmstwn1607
nutrition data
522 calories, 19 grams fat, 85 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
November 22, 2011
I have used this recipe for @ least 10 yrs with variations. I add 1 c applesauce to the batter when I add the jam. I usually use home-made jam which changes the texture of the batter & I also live in a high altitude then I add an additional 8-10 min baking time. This makes the cake more moist and it doesn't "dry out" as quickly. gk Bostic NC