Anytime I see the word “jam” alongside a cake, my eyes take notice. I just returned from going to Whole Foods, (do I not sound like a real Californian now; next you will be hearing me say, “I bought my first pair of Birkinstocks”, ha, don’t think that will happen unless they come in pink with cute little sparkles or ribbons on them) where I bought the 18 oz jar of seedless blackberry jam to make this cake. Will be making it tonight for dinner guests tomorrow night.

Preheat oven to 350

1 cup buttermilk

1 teas baking soda

1 cup butter, softened

4 large eggs, at room temp

1 teas vanilla

3 cups flour

1 1/2 teas ground cinnamon

1 teas allspice

3/4 teas ground cloves

1/2 teas salt

1 (18 oz) jar seedless blackberry jam

1 cup finely chopped toasted pecans

Powdered sugar, optional

Stir together buttermilk and baking soda.

Beat butter at medium speed with mixer until creamy. Gradually add granulated sugar, beating until light and fluffy and stopping to scrape bowl as needed. “Add eggs, 1 at a time, beating just until blended after each addition. Mix in vanilla.

Stir flour, and next 4 ingredients in a large bowl; gradually add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended afar each addition. Add preserves, and beat at low speed just until blended. Stir in pecans. Spoon batter into a greased and floured 10” tube pan.

Bake in preheated 350 degree oven for about 1 hour, maybe a few more minutes, maybe a few less, depending upon your oven. Using a long toothpick, insert in middle of cake to test doneness. Remove from pan after about 15 min onto a pretty serving plate and dust with powdered sugar if desired. If you really want to add a southern punch, top it off with a scoop of Blue Bell Homemade Vanilla for those of you who live in Blue Bell Country. If you are not able to buy BB, use the Sweet Cream Ice Cream from Cold Stone or Marble Slab. Yum….my mouth is watering, just picturing this in my mind.