Georgia's Tennessee Jam Cake

Name: Georgia's Tennessee Jam Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12
Ingredients: 2 cups white sugar; 1 cup butter, softened; 8 eggs; 2 teaspoons baking soda; 2 tablespoons water; 2 cups seedless blackberry jam; 3.5 cups all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons ground nutmeg; 1.5 teaspoons ground cloves; 1 teaspoon salt; 1 cup buttermilk; 1 cup chopped black walnuts; 0.5 cup golden raisins

4.8

(21)

20 Reviews

5 Photos

This holiday jam cake recipe was developed by my grandmother and is a tradition in our house over Christmas. The ingredients were originally authentic: homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now, we use purchased items, but the cake is just as good. Frost with homemade caramel frosting or your favorite cream cheese frosting.

Submitted by Amy

Updated on December 28, 2023

5

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Servings:

12

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Ingredients

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Original recipe (1X) yields 12 servings

2 cups white sugar
1 cup butter, softened
8 large eggs
2 teaspoons baking soda
2 tablespoons water
2 cups seedless blackberry jam
3 ½ cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1 ½ teaspoons ground cloves
1 teaspoon salt
1 cup buttermilk
1 cup chopped black walnuts (Optional)
½ cup golden raisins (Optional)

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans and set aside.
Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Dissolve baking soda in water in a small bowl; stir into batter along with jam. Combine flour, cinnamon, nutmeg, cloves, and salt in a medium bowl; stir into batter by hand, alternating with buttermilk. Fold in black walnuts and raisins until incorporated. Divide batter equally between the prepared cake pans; spread in an even layer.
Bake in the preheated oven until the top of cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert cakes over a wire rack and remove the pans to cool completely.

36 home cooks made it!

Nutrition Facts (per serving)

685	Calories
26g	Fat
107g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 685
% Daily Value *
Total Fat 26g	33%
Saturated Fat 11g	57%
Cholesterol 166mg	55%
Sodium 583mg	25%
Total Carbohydrate 107g	39%
Dietary Fiber 3g	9%
Total Sugars 73g
Protein 12g	23%
Vitamin C 1mg	1%
Calcium 70mg	5%
Iron 3mg	16%
Potassium 233mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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