Lincoln the Chihuahua’s Kentucky Jam Cake

Written by: Danielle Wilson

“If we’re not meant to have midnight snacks, why is there a light in the fridge?”  ~ Lincoln the Chihuahua

THE HOLIDAY SEASON IS HERE  & I wanted to share an old time Kentucky recipe that over the decades became a perennial blue ribbon winner at the Kentucky State Fair and a featured dessert at thousands of church suppers, Kentucky picnics and special occassions.

Kentucky Jam Cake

  There are several local, authentic Kentucky restaurants in the Lake Cumberland area – be sure to check out the full listing at www.LakeCumberlandVacation.com/dining/ .

 Bon Appetit!

INGREDIENTS

• 8 ounces (1 cup) butter, softened
• 2 cups sugar
• 5 eggs
• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup buttermilk
• 1 cup seedless blackberry jam
• 1 cup chopped pecans
• 1 cup chopped raisins or dates

• PREPARATION

  Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition.

  Combine flour, soda, salt, and spices in a separate bowl; add to the first mixture alternately with buttermilk; beating well after each addition.

  Blend in the jam, chopped pecans, and raisins or dates. Pour into 3 round greased and floured 8 to 9-inch cake pans. Bake at 325 degrees for 35 to 40 minutes, or until a cake tester or wooden pick comes out clean when inserted in center.

  Cool in pans on racks for 15 minutes. Carefully invert onto racks to cool completely.
  Icing for Jam Cake:  1 cup brown sugar, 1/2 cup white sugar,  1 1/2 cup cake batter,  1 TB butter.  Mix together and heat on stove until boiling.