A classic, moist jam cake with a tender crumb from sour milk (buttermilk) and a rich flavor from brown sugar and warm spices like cinnamon, allspice, and nutmeg.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3/4 Cup | Butter, softened |
| 1 Cup | Brown Sugar, packed |
| 2 | Eggs, Well Beaten |
| 1 1/2 Cups | Flour |
| 1 tsp. | Baking Soda |
| 1 tsp. | Cinnamon |
| 1 tsp. | Allspice |
| 1 tsp. | Nutmeg |
| 1 Cup | Jam (blackberry or raspberry work well) |
| 3 Tbsp. | Sour Milk (Buttermilk) |
Instructions
- Preheat your oven to 375°F. Grease and flour one loaf pan or two 8-inch round cake pans.
- In a large bowl, cream the softened butter and brown sugar together with an electric mixer until light and fluffy. Add the well-beaten eggs and mix to combine.
- In a separate bowl, sift or whisk together the flour, baking soda, cinnamon, allspice, and nutmeg.
- In another small bowl, stir the jam and sour milk (buttermilk) together.
- Add the dry ingredients to the creamed mixture in three parts, alternating with the jam mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Pour the batter into your prepared pan(s).
- Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
