Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup blackberry jam
- 1/2 cup buttermilk
- 1/2 cup chopped pecans
- 1/4 cup bourbon
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the blackberry jam and mix until well combined.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
7. Fold in the chopped pecans.
8. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. While the cake is baking, prepare the bourbon glaze. In a small saucepan, heat the bourbon over medium heat until it comes to a simmer. Simmer for 2-3 minutes, or until the alcohol has evaporated.
10. Remove the saucepan from the heat and whisk in the powdered sugar until smooth.
11. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
12. Remove the cake from the pan and place it on a wire rack to cool completely.
13. Once the cake has cooled, drizzle the bourbon glaze over the top of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 460
Fat: 22g
Saturated Fat: 12g
Cholesterol: 105mg
Sodium: 340mg
Carbohydrates: 62g
Fiber: 2g
Sugar: 44g
Protein: 5g
Substitutions for ingredients:
- You can substitute the blackberry jam with any other fruit jam of your choice.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- You can add raisins or dried cranberries to the cake batter for added texture and flavor.
- You can substitute the pecans with walnuts or almonds.
- You can use a different type of alcohol for the glaze, such as rum or brandy.
Tips and tricks:
- Make sure all your ingredients are at room temperature before starting to bake.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before adding the glaze, otherwise it will melt and become too runny.
- Store the cake in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat individual slices of cake in the microwave for 10-15 seconds, or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter, and drizzle the bourbon glaze over the top. You can also sprinkle some chopped pecans or fresh berries on top for added color and texture.
Garnishes:
Chopped pecans, fresh berries, or a dusting of powdered sugar.
Pairings:
This cake pairs well with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad, whipped cream, or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time by a few minutes next time.
- If the cake is too moist or undercooked, you may have added too much jam or not baked it long enough. Make sure to follow the recipe instructions carefully.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before starting to bake.
Food history:
Kentucky Jam Cake is a traditional Southern dessert that dates back to the 19th century. It was often served during the holidays and special occasions, and was a popular choice for church socials and potlucks.
Flavor profiles:
This cake has a rich, spicy flavor from the cinnamon, nutmeg, and allspice, and a sweet, fruity taste from the blackberry jam. The bourbon glaze adds a subtle boozy kick and a caramel-like sweetness.
Serving suggestions:
Serve this cake as a dessert after a hearty Southern meal, or as a sweet treat with your afternoon tea or coffee.
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