Tennessee Jam Bundt Cake
Equipment
- 12 cup Bundt pan
- Baker's release spray
Ingredients
- 1 cup unsalted butter at room temperature
- 1-1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs at room temperature
- 1-1/4 cups seedless blackberry jam 11 ounce jar
- 1 cup buttermilk
- 3 cups all-purpose flour
- 2 tablespoons unsweetened cocoa
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 1-1/2 cups chopped toasted pecans
- 1 cup caramel dip or dulce de leche warmed until runny
- 2 teaspoons milk if needed
Instructions
- Preheat oven to 325F.
- Spray a 12-cup Bundt pan with Baker's release spray and set aside.
- In a stand mixer fitted with a paddle, mix the softened butter with the sugar and vanilla until smooth.
- Add eggs one at a time, allowing them to incorporate.
- Warm the jam in a microwave or small saucepan until it melts, then stir into the buttermilk to make sure it is cool enough to add to the eggs. Mix that in and blend.
- Add the flour, cocoa, baking powder, cinnamon, allspice, nutmeg and salt, mixing into a smooth batter.
- Fold in the pecans.
- Add the batter to the cake pan, evening out the top.
- Bake for 65-75 minutes or until it tests done with a toothpick. I did my cake for 70 minutes.
- Allow to cool in the pan 15 minutes, then turn out of the pan and finish cooling on a wire rack.
- After the cake cools completely, warm the caramel until it is thin enough to drizzle, adding 1-2 teaspoons of milk to achieve that if needed.
- Drizzle cake with caramel and allow it to set up and dry.
Notes
From the kitchen of palatablepastime.com from a recipe tweaked from Southern Living
Nutrition
Calories: 446kcalCarbohydrates: 48gProtein: 8gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 117mgSodium: 301mgPotassium: 152mgFiber: 2gSugar: 16gVitamin A: 708IUVitamin C: 1mgCalcium: 130mgIron: 3mg
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