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BUNDT JAM CAKE Recipe

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This recipe for BUNDT JAM CAKE is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 CUPS ALL PURPOSE FLOUR
1 ½ TEASPOONS GROUND CINNAMON
1 TEASPOONS GROUND CLOVES
1 TEASPOON GROUND ALLSPICE
½ TEASPOON SALT
1 CUP BUTTERMILK
1 TEASPOON BAKING SODA
1 CUP UNSALTED BUTTER
2 CUPS SUGAR
4 LARGE EGGS, ROOM TEMPERATURE
1 TEASPOON VANILLA EXTRACT
11/2 CUPS (ONE 18 OUNCE JAR) SEEDLESS BLACKBERRY PRESERVES
1 CUP FINELY CHOPPPED PECANS
Directions:
Directions:
Heat oven to 350 degrees. Generously grease and flour a 10 inch by 4 inch bundt pan. In a large bowl, stir together 3 cups flour, cinnamon, cloves, allspice, and salt. Pour buttermilk into 2 cup glass measure or bowl. Stir in baking soda and set aside. It will foam slightly.

In a large bowl, using an electric mixer at medium speed, beat butter until creamy. Gradually beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

With mixer at low speed, gradually beat in flour mixture, alternating with buttermilk, until just blended. Beat in preserves and pecans until mixed, then finish mixing by hand with spatula.

Scrape batter into pan and smooth top. Bake until cake is springy to the touch and shrinks from sides, and a toothpick inserted into the middle comes out clean, 65 to 70 minutes. (If done in smaller pans about 30 minutes)

 

 

 

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