Kentucky Jam Cake

By ntyree

Ingredients

• 1 3/4 c. all-purpose flour
• 1 1/2 c. sugar
• 1 c. oil
• 1 c. buttermilk
• 1 c. blackberry jam
• 1 t. baking soda
• 1 t. double-acting baking powder
• 1 t. cinnamon
• 1 t. nutmeg
• 1 t. allspice
• 1 t. vanilla
• 1/2 t. salt
• 3 eggs
• 1 c. finely chopped pecans
• Buttermilk Icing (below)

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour two 9 x 9 baking pans. In large bowl, measure all ingredients except pecans and buttermilk icing. With mixer at low speed, beat ingredients until just mixed; increase speed to high and beat aout 8 minutes or until sugar is completgely dissolved, occasionally scrpaing bowl with spatula. Fold pecans into mixture and pour into pans. Bake 40 minutes or until cakes pull away from sies of pans. Cool cakes in pans on wire racks 20 minutes; remove cakes from pans and cool on racks. Use Buttermilk Icing between layers and to frost cake.

Buttermilk Icing

In 4-qt. saucepan over medium heat, heat 3 cups sugar, 1 cup butter or margarine, 1 cup buttermilk, 2 tablespoons light corn syrup and 1 teaspoon baking soda to boiling, stirring constantly. Cook until temperature reaches 238 degrees or until small amount of mixture dropped into cold water forms a soft ball. Beat with mixer at high speed until of spreading consistency, about 7 minutes. Fold in 1 cup finely chopped pecans.