Jam Pecan Cake
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp vanilla
2 cups preserves and jellies, in two or more flavors
2 cups chopped pecans
2 cups sugar
3/4 cup unsalted butter
4 eggs
1 cup buttermilk
Bring butter, eggs and buttermilk to room temperature.
Preheat oven to 350 degrees, rack in center. Spray 10” tube or bundt pan with nonstick spray. Set aside.
Mix flour, baking soda, allspice, cinnamon and nutmeg. Set aside.
Stir vanilla, preserves, and pecans together. Set aside.
Cream butter and sugar until light and fluffy. Add one egg at a time, beating well after each. Stir in flour mixture alternately with buttermilk, beating well after each addition until smooth.
Fold preserves mix into batter until thoroughly blended. Pour into pan.
Bake at 350 degrees about 40 minutes, until a toothpick inserted into the middle comes out clean. If top is browning too fast, cover with aluminum foil.
When done, let stand 10 minutes, then remove cake from pan and cool completely on a wire rack.
Cover with plastic wrap or store in a cake storage container.
For a bit more richness, melt more preserves or jelly in the microwave, and stir in powdered sugar to your preferred consistency. Drizzle over cake.
Great as a breakfast, warm or room temp. Excellent with coffee/tea/cocoa, or with a big scoop of ice cream on top.
1 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp vanilla
2 cups preserves and jellies, in two or more flavors
2 cups chopped pecans
2 cups sugar
3/4 cup unsalted butter
4 eggs
1 cup buttermilk
Bring butter, eggs and buttermilk to room temperature.
Preheat oven to 350 degrees, rack in center. Spray 10” tube or bundt pan with nonstick spray. Set aside.
Mix flour, baking soda, allspice, cinnamon and nutmeg. Set aside.
Stir vanilla, preserves, and pecans together. Set aside.
Cream butter and sugar until light and fluffy. Add one egg at a time, beating well after each. Stir in flour mixture alternately with buttermilk, beating well after each addition until smooth.
Fold preserves mix into batter until thoroughly blended. Pour into pan.
Bake at 350 degrees about 40 minutes, until a toothpick inserted into the middle comes out clean. If top is browning too fast, cover with aluminum foil.
When done, let stand 10 minutes, then remove cake from pan and cool completely on a wire rack.
Cover with plastic wrap or store in a cake storage container.
For a bit more richness, melt more preserves or jelly in the microwave, and stir in powdered sugar to your preferred consistency. Drizzle over cake.
Great as a breakfast, warm or room temp. Excellent with coffee/tea/cocoa, or with a big scoop of ice cream on top.
