Tennessee Jam Cake with Brown Sugar Whiskey Glaze
- 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 Imperial Sugar 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
*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.
- 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 sugars 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 topping 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.)