Tennessee Jam Bundt Recipes

TENNESSEE JAM BUNDT

Steps:

• Prepare Cake: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely in pan on a wire rack (about 30 minutes). Reduce oven temperature to 325°.
• Beat granulated sugar and 1 cup butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
• Stir together flour and next 5 ingredients. Stir together buttermilk and baking soda. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Add jam and vanilla, and beat just until blended. Stir in toasted pecans. Grease (with shortening) and flour a 10-inch (12-cup) Bundt pan. Pour batter into prepared pan.
• Bake at 325° for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 20 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
• Prepare Frosting: Bring brown sugar and next 2 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth. Gently stir 3 to 5 minutes or until mixture begins to cool and thicken. Immediately pour frosting over cooled cake.

GEORGIA'S TENNESSEE JAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
• In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
• Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.

OLD-FASHIONED JAM CAKE

Steps:

• In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.