Spiced Jam Cake

• portions: 20 servings
• temps actif: 20 minutes
• temps total: 2 hours 10 minutes

Ingrédients

1 cup unsalted butter (room temperature)

1 cup granulated sugar

4 large eggs

4 cups all-purpose flour

2 Tbsp cocoa powder

1 tsp baking soda

1 tsp salt

1 tsp nutmeg

1 tsp ground cloves

1 cup buttermilk

2 cups blackberry jam

1 cup peach preserves

1 cup crushed pineapples

1 cup raisins

1 cup chopped pecans

{optional} confectioner’s sugar (for dusting)

Instructions

Preheat oven to 275°F.

Grease and flour a 9”x13” cake pan; line bottom of pan with parchment paper. Set pan aside.

Using an electric mixer, cream together butter and sugar until light and fluffy (~3-4 minutes on medium speed).

Add eggs two at a time, mixing after each addition until well combined.

Using a separate bowl, whisk together flour, cocoa powder, baking soda, salt, nutmeg and cloves. Add half of the dry ingredients to the butter mixture; mix on low speed until well combined.

Add buttermilk, blackberry jam, peach preserves and crushed pineapples; mix on low speed until well combined.

Add remaining flour mixture; mix on low speed until well combined.

Add raisins and pecans; stir until well combined.

Transfer cake batter into prepared pan.

Bake for 60 minutes.

Increase oven temperature to 325°F and continue baking for 45-60 more minutes, or until a toothpick inserted into center of cake comes out mostly clean.

Let cake cool in pan for 20 minutes before transferring to a wire rack until completely cool.

{Optional} Dust top of cake with confectioner’s sugar prior to serving.

Nutrition

• Calories: 441 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 7 g
• Acides Gras Trans: 1 g
• Cholestérol: 58 mg
• Sodium: 217 mg
• Glucides Totaux: 74 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 37 g
• Protéines: 5 g