Tennessee Jam Bundt Recipe

Name: Tennessee Jam Bundt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 1/2 cups chopped pecans; 1 1/2 cups granulated sugar; 1 cup butter, softened; 4 large eggs; 3 cups all-purpose flour; 2 tablespoons unsweetened cocoa; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1 cup buttermilk; 1 teaspoon baking soda; 1 1/2 cups seedless blackberry jam; 2 teaspoons vanilla extract; Shortening; CARAMEL FROSTING; 1/2 cup firmly packed dark brown sugar; 1/4 cup whipping cream; 1/4 cup butter; 1 teaspoon vanilla extract; 1 1/4 cups powdered sugar; GARNISHES; Fresh mint, blackberries

Servings: persons

CAKE
1 1/2 cups chopped pecans
1 1/2 cups granulated sugar
1 cup butter, softened
4 large eggs
3 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup buttermilk
1 teaspoon baking soda
1 1/2 cups seedless blackberry jam
2 teaspoons vanilla extract
Shortening
CARAMEL FROSTING
1/2 cup firmly packed dark brown sugar
1/4 cup whipping cream
1/4 cup butter
1 teaspoon vanilla extract
1 1/4 cups powdered sugar
GARNISHES
Fresh mint, blackberries

1
Prepare Cake: Preheat oven to 350u00b0. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely in pan on a wire rack (about 30 minutes). Reduce oven temperature to 325u00b0.
2
Beat granulated sugar and 1 cup butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3
Stir together flour and next 5 ingredients. Stir together buttermilk and baking soda. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Add jam and vanilla, and beat just until blended. Stir in toasted pecans. Grease (with shortening) and flour a 10-inch (12-cup) Bundt pan. Pour batter into prepared pan.
4
Bake at 325u00b0 for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 20 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
5
Prepare Frosting: Bring brown sugar and next 2 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth. Gently stir 3 to 5 minutes or until mixture begins to cool and thicken. Immediately pour frosting over cooled cake.

2291

kcal

Calories

150

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: CAKE, 1 1/2 cups chopped pecans, 1 1/2 cups granulated sugar, 1 cup butter, softened, and more.

Yes, Tennessee Jam Bundt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tennessee Jam Bundt

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