SOUTHERN BLACK RASPBERRY JAM CAKE

SOUTHERN BLACK RASPBERRY JAM CAKE image

Yield 10-12 servings

Number Of Ingredients 19

2 cups unbleached all-purpose flour
1/3 cup whole-wheat flour
2 tsp baking soda
1/2 tsp allspice
1 tsp nutmeg
1 tsp salt
1/3 cup finely ground pecans
1/2 tsp cinnamon
1/4 tsp ginger
3/4 cup butter, room temp.
1 cup sugar
3 eggs, room temp.
3/4 cup buttermilk
3/4 cup strained black raspberry jam
3 Tbsp. bourbon whiskey
2 tsp finely grated orange peel
1 cup chopped toasted walnuts
1/2 cup strained black raspberry jam
Powdered sugar

Steps:

Position rack in lower third of oven. Preheat oven to 350 degrees. Generously grease a 10-cup fluted tube pan or kugelhopf mold and dust it with sugar. Toast the nuts in a flat open pan for about 15-20 minutes, shaking the pan often. Strain the jam to remove all seeds, forcing through a coarse sieve. Mix dry ingredients with 1/3 cup ground pecans. Cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating until very light. Mix in 3/4 cup jam, then bourbon and orange peel. Blend in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in 1 cup walnuts. Pour 1/3 of batter into prepared pan. Dot with 1/4 cup jam. Add another third of the batter and again dot with 1/4 cup jam. Top with remaining batter. Insert small knife 2/3 of the way into the pan and swirl through the batter. Bake until cake is springy to touch and begins to pull away from the sides of the pan--about 55 minutes. Cool in pan on rack about 20 minutes. Invert onto rack, remove pan and cool completely. (Can be prepared 1 day ahead). Dust generously with powdered sugar. Serve with whipped cream.