Makes one 9-inch cake
Jam cakes are popular in the South and are said to have originated in the middle of a cold snap, when a creative baker who had no fresh fruit used jam in her batter. In this version, boysenberry jam gives the cake a raspberry color and a tender crumb.
|Butter (for the pan)|
|Flour (for the pan)|
|¼||cup pecans, chopped|
|1||teaspoon baking powder|
|½||teaspoon baking soda|
|1¼||teaspoons ground cinnamon|
|½||teaspoon ground nutmeg|
|½||teaspoon ground allspice|
|10||tablespoons unsalted butter, at room temperature|
|1¼||cups granulated sugar|
|¾||cup boysenberry jam|
1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Sprinkle the pan with flour and tap out the excess.
2. In a small baking dish, spread the pecans. Toast for 10 minutes or until fragrant; set aside. Leave the oven on.
3. In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice to blend them.
4. In an electric mixer on medium speed, beat the butter and granulated sugar until well blended. Beat in the eggs, one at a time, followed by the jam.
5. With the mixer set on its lowest speed, blend in the flour mixture alternately with the buttermilk. Pour into the pan and smooth the top.
6. Bake the cake for 50 minutes or until a skewer inserted in the cake comes out clean. Set the pan on a wire rack for 10 minutes. Remove the cake from the pan, and leave to cool completely.
|¾||cup confectioners’ sugar|
|¼||teaspoon vanilla extract|
1. In a bowl, sift the confectioners’ sugar. Whisk in the vanilla and water until the mixture is smooth.
2. Spread the icing on top of the cake and sprinkle the pecans on the top edge. Leave until set, then cut into wedges.