Tennessee Jam Cake Classic

Tennessee Jam Cake wraps up everything I love about Southern baking. With its velvety blackberry jam, warm spices, and melt-in-your-mouth caramel frosting, it is a showstopper for holidays and family gatherings. Growing up, this was always my grandmother’s most-requested cake and still brings me straight back to her cozy kitchen every time I make it.

My first time making this cake was for my mother’s birthday. It was a big hit and I have loved tweaking the nut and jam choices ever since to keep it interesting.

Ingredients

• All-purpose flour: gives the cake its classic tender crumb so look for unbleached flour for the best texture
• Granulated sugar and light brown sugar: provide sweetness and a bit of moisture mix for extra flavor depth
• Unsalted butter: ensures richness and lets you control the salt use a quality butter for best results
• Large eggs: bind everything and make the cake light check for farm-fresh eggs if possible
• Buttermilk: adds tanginess and tenderness full-fat buttermilk is ideal for richer flavor
• Baking soda: lifts the cake giving it a lighter crumb
• Ground cinnamon allspice and nutmeg: make every bite warm and fragrant freshly ground spices give the most aroma
• Salt: sharpens the sweetness and balances the jam
• Seedless blackberry jam: is the star so choose a high-quality or homemade jam for bold flavor
• Chopped pecans or walnuts: add crunch optional use freshly toasted nuts for best taste
• Raisins: offer chew and extra sweetness optional plump them in warm water first if using
• For the Caramel Frosting: unsalted butter light brown sugar whole milk powdered sugar and vanilla extract come together for a silky rich finish use real vanilla for pure flavor

Step-by-Step Instructions

Prepare Cake Pans:

Grease and flour two nine inch round cake pans thoroughly so the cake releases cleanly

Mix Dry Ingredients:

Combine flour baking soda cinnamon allspice nutmeg and salt in a bowl whisk well to distribute spices evenly for best flavor

Cream Butter and Sugars:

Beat together the butter granulated sugar and brown sugar until mixture is pale and fluffy scraping down sides to incorporate all sugar

Add Eggs:

Add eggs one at a time beating after each until fully emulsified and mixture is smooth this ensures a light airy cake

Blend in Jam:

Mix in the blackberry jam until fully combined so every part of the batter has that fruity flavor

Alternate Flour and Buttermilk:

Add the dry ingredients and buttermilk to the wet mixture in batches begin and end with the flour mixing just until combined to avoid overworking the batter

Fold in Nuts and Raisins:

Gently fold in pecans and raisins if using so they are evenly distributed without deflating batter

Divide and Bake:

Pour batter equally into prepared pans smooth tops and bake at three fifty degrees for thirty five to forty minutes or until a toothpick comes out clean cool in pans ten minutes then turn onto racks to cool fully

Make Caramel Frosting:

Melt butter in a saucepan over medium stir in brown sugar and cook stirring for two to three minutes until bubbly add milk and bring just to a boil remove from heat and cool five minutes then whisk in powdered sugar and vanilla until smooth and spreadable

Frost the Cake:

Place one cake layer on serving plate cover with frosting top with second cake layer and frost the top and sides generously

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Hands down my favorite part is the caramel frosting thick and buttery and so easy to make I remember the look on my uncle’s face the first time he tasted it he insisted on taking half the cake home

Storage Tips

Keep leftover cake covered tightly in the fridge for up to five days. The flavors actually get deeper and the cake stays moist thanks to the jam. Bring slices to room temperature before serving to enjoy the rich texture.

Ingredient Substitutions

If you cannot find blackberry jam raspberry or even strawberry jam will work though the classic taste is blackberry. Walnuts can stand in for pecans or leave out the nuts altogether for a smoother crumb. Lemon juice plus milk can replace buttermilk in a pinch just let it sit for a few minutes to thicken.

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Serving Suggestions

This cake shines at potlucks and holiday tables. I like to serve it with a dollop of whipped cream or even a scoop of vanilla ice cream on the side. It matches up perfectly with a cup of strong coffee or sweet iced tea for an afternoon treat.

Cultural History

Tennessee Jam Cake has roots going back generations in Appalachia and the American South. Back when refrigeration was rare jam was used both to sweeten and keep cakes moist year round. This tradition turned simple pantry items into rich celebratory cakes for special times.

Recipe FAQs

→ What type of jam works best?

Seedless blackberry jam is classic, but raspberry or homemade berry jams also deliver great results and a tangier flavor.

→ Can the nuts and raisins be left out?

Yes, both pecans and raisins are optional and can be omitted or swapped for other nuts based on preference or allergies.

→ How do I store the cake?

Store covered at room temperature for up to three days, or refrigerate for up to a week. Flavors improve with time.

→ What pairs well with this dessert?

Enjoy it with strong coffee, sweet tea, or even a scoop of vanilla ice cream for a delightful Southern touch.

→ Is it possible to freeze the cake?

Yes, freeze unfrosted layers tightly wrapped for up to 2 months. Thaw completely before frosting and assembling.

→ What is the best way to achieve smooth caramel frosting?

Allow the mixture to cool slightly before adding powdered sugar, and whisk thoroughly to avoid lumps for a silky finish.