Georgia's Tennessee Jam Cake

This delicious jam cake is made with buttermilk, blackberry jam, black walnuts, raisins, and warm spices for a memorable holiday dessert.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 685 Calories

Ingredients

• 2 cups white sugar
• 1 cup butter, softened
• 1 teaspoon salt
• 2 teaspoons baking soda
• 8 eggs
• 2 tablespoons water
• 1 cup buttermilk
• 1 tablespoon ground cinnamon
• 2 teaspoons ground nutmeg
• 1 cup chopped black walnuts
• 2 cups seedless blackberry jam
• 3.5 cups all-purpose flour
• 0.5 cup golden raisins
• 1.5 teaspoons ground cloves
• 1/2 cup butter
• 1 can dulce de leche
• 1 1/2 cups confectioners sugar or as needed

Recipe Instructions

Step 1

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.

Step 2

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans and set aside.

Step 3

Beat sugar and butter together 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.

Step 4

Combine flour, cinnamon, nutmeg, cloves, and salt in a medium bowl; stir into cake batter by hand, alternating with buttermilk. Fold in black walnuts and raisins until incorporated.

Step 5

Divide batter equally between the prepared cake pans; spread in an even layer.

Step 6

To make the caramel frosting: Beat butter in a mixing bowl until light and fluffy, 1 to 2 minutes. Add dulce de leche and beat until combined. Add confectioners sugar and beat until frosting is smooth and creamy.

Step 7

Spread frosting between cooled cake layers and on sides and top of cake. Enjoy!