Change of Pace: A Holiday Recipe

A spicy, delicious holiday favorite.

Tennessee Jam Cake

1 cup butter

1 cup brown sugar

3 eggs

½ cup yogurt (whole-milk yogurt) – or use sour cream or buttermilk

1 jar seedless blackberry jam or preserves (12 to 16 oz)

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 Tablespoon cinnamon

1 teaspoon ground cloves

1 teaspoon allspice

½ teaspoon nutmeg

½ teaspoon ground ginger

1 cup chopped pecans

½ cup raisins

Grease and flour a 13 x 9 inch pan. Preheat oven to 350 degrees.

Cream butter and sugar. Add eggs and yogurt and mix thoroughly.

Mix flour, soda, salt, spices, nuts and raisins. A third at a time, add to egg mixture and mix thoroughly. Add jam. Mix thoroughly.

Bake for 45-50 minutes. Allow to cool for ½ hour. Top with caramel frosting.

Caramel Frosting

½ cup butter

½ cup milk

1 cup brown sugar

2 cups confectioners sugar

½ teaspoon cinnamon

½ cup chopped pecans

Bring butter to a boil in a saucepan for about 2 minutes, stirring constantly, until it just starts to brown (not burn). Add milk and bring to boil again for 2 more minutes, stirring constantly. Remove from heat and allow to cool for 15 minutes. Stir in sugar, cinnamon and nuts. Mix until smooth. Spread over cooled cake.