Tennessee Jam Cake with Brown Sugar Whiskey Glaze

134

By Chef Eddy Van Damme

Prep Time:

30m

Bake/Cook Time:

47m - 52m

Yield:

1, 10-inch Bundt pan.

This southern Tennessee Jam Cake with Brown Sugar Whiskey Glaze is perfectly moist and tender thanks to the addition of jam and buttermilk. Lightly spiced with cinnamon, ginger, and cardamom and then topped with a brown sugar whiskey glaze, this flavorful cake is sure to be a crowd pleaser. Properly wrapped it will last for 3 days, but we bet it will be eaten before then.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Dark Brown Sugar Poly Bag

Ingredients

Cake

2 1/2 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon cinnamon (Vietnamese preferred)
1 teaspoon dried ginger
1/2 teaspoon cardamom or 1/8 teaspoon cloves
2 sticks (16 tablespoons) unsalted butter, soft
1 cup Dixie Crystals Extra Fine Granulated Sugar
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup raspberry or blackberry jam
1 cup buttermilk

Brown Sugar Whiskey Glaze

1/3 cup whipping cream
3 tablespoons unsalted butter
1/8 teaspoon salt
1/3 cup Dixie Crystals Light Brown Sugar or Dixie Crystals Dark Brown Sugar
1 teaspoon vanilla
2 tablespoons whiskey

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 340°F.
Butter a 10-inch Bundt or tube pan. Allow butter to firm up. Butter again and dust with flour. Set aside.
Sift together flour, baking soda, cinnamon, ginger, and cardamom and set aside.
Cream butter until light and fluffy. Add sugar and mix further. Add salt and then eggs one at a time waiting for previously added egg to be fully incorporated. Scrape bowl often. Mix until mixture is light and fluffy.
Add jam and once incorporated add one-third of flour mixture. Mix just until combined and then add half of buttermilk. Once incorporated add another one-third of dry ingredients. Continue with buttermilk and finalize with flour mixture.
Scrape into prepared pan and place in oven. Bake until center bounces back when lightly pressed with a finger, about 47-52 minutes.
Let cake sit in pan for 5-10 minutes before removing.
Prepare glaze by boiling cream, butter, salt, and sugar together in a saucepan. Boil and stir for about 2-3 minutes and remove from heat. Mix in vanilla and whiskey.
Brush cake with a thin coat of glaze and once cake is completely cool, top with remaining glaze. (Glaze can be reheated and is also delicious over ice cream.)