Heirloom Jam Cake Recipe

Here in Lebanon, TN, one of the most respected members of our community is JB Leftwich. He is retired from a long and successful career as teacher, journalist, and businessman. Although he is now 91 years old, he still writes a regular weekly column, "Second Thoughts," for The Lebanon Democrat, our local daily newspaper.

In his latest column, Mr. Leftwich mentions a special cake which was one of his mother's specialties, and which his wife still bakes for the Thanksgiving and Christmas holidays. He was kind enough to furnish the recipe. Here it is, exactly as he wrote it:

Grandma's Jam Cake

3 1/2 c. flour
6 whole eggs
1 1/2 c. buttermilk
2 c. sugar
1 c. butter
2 c. seedless blackberry jam
2 c. walnuts
1 c. candied orange peel
1 box raisins
2 tsp soda
2 tsp cloves
2 tsp cinnamon
2 tsp allspice

Directions: Cook in a large stem pan greased and sprinkled with flour and at 250 to 300 degrees for about three hours. While cooking, place pan of water in oven under cake.

Enhance the flavor by placing the baked cake in a closed container with slices of apples scattered about. An ounce of Bourbon in a small open bottle or flask adds another dimension.

Source: JB Leftwich, "Second Thoughts," The Lebanon Democrat, 11/27/09 (republished 12/17/10)