Recipe Archives->Cakes->Jam 08

Rosh Hashana Jam Cake
Yield: 10 to 12 servings

Vegetable oil or nonstick spray for pan
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup buttermilk
3 cups all-purpose flour, plus additional for pan
4 large eggs, at room temperature
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 cups (one 18-ounce jar) seedless blackberry preserves
1 cup finely chopped pecans
Confectioners' sugar, optional

Heat oven to 350 degrees. Generously grease and flour a 10-by-4-inch
tube 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 just mixed, then finish mixing by hand with a
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 baking as
holiday gifts, pour into three smaller pans and begin checking for
doneness after 30 minutes.) Transfer to wire rack and cool completely
in pan. To remove from pan, run a knife or thin spatula around the
edges and center tube. Turn cake onto plate and lift off pan. If
desired, dust with confectioners' sugar before serving.

Printable version: jam08.txt.