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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

TENNESSEE JAM CAKE Recipe

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This recipe for TENNESSEE JAM CAKE is from The Brubaker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package spice cake mix
1 cup buttermilk
1/3 cup sweetened applesauce
1/3 cup vegetable oil
3 eggs
1/4 teaspoon cinnamon
2/3 cup blackberry jam

Quick Caramel Frosting
Directions:
Directions:
Grease and flour 2 nine inch cake pans.
Place the cake mix, buttermilk, applesauce, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low for 1 minute. Stop and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more. The batter should look well blended. Divide the batter between the prepared pans. Place the pans in the oven and bake until cakes are light brown and spring back when slightly pressed with you finger, 26 to 28 minutes. Remove the pans from the oven and place them on a wire rack to cool for 10 minutes. Run a knife around the edge of each layer and invert onto a rack. Allow to cool completely.

Ice with Quick Caramel Frosting.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This is the cake I made for John's birthday at the sibling gathering at our house in April.

 

 

 

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