A staple of the Kentucky Appalachians region, blackberry jam cake is about as classic a Kentucky recipe you'll find. Popular around the holidays – or any time of year, really – this moist cake is loaded with blackberry jam (homemade, whenever possible) and plenty of soul-warming spices. The finishing touch: a thick layer of creamy caramel frosting.
- 1 1/2 cups seedless raisins
- 1 cup blackberry jam
- 1 cup brown sugar
- 1 cup nuts
- 1 teaspoon soda
- 1/2 cup butter
- 1/2 cup buttermilk
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 cups flour
- 2 eggs, well beaten
- Cream sugar and butter; add jam and mix well.
- Sift flour with spices and soda; add to creamed mixture alternately with buttermilk. Blend well after each addition.
- Add eggs and nuts; mix well.
- Fold in raisins just before pouring into 2 greased and lightly floured 8-inch round cake pans.
- Bake at 350 degrees for 45 to 50 minutes.
Recipe courtesy of:
Kentucky Hospitality: A 200-Year Tradition
Mrs. Donald Thomas, Erlanger Junior Woman's Club.
Mrs. Aubrey Moorman, Leitchfield Woman's Club, uses white sugar and increases the spices to 1/2 teaspoon each. Mrs. Charles Parks, Carlisle Junior Woman's Club, uses 1/4 cup butter, 1 cup white sugar, and 1/2 cup brown sugar. She omits all spices except 1 teaspoon cinnamon and adds 1 square melted unsweetened chocolate.