Georgia's Tennessee Jam Cake

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans. (5 minutes)

Recipe View 7 mins In a large bowl, cream together the sugar and butter using an electric mixer until light and fluffy. (7 minutes)

Recipe View 3 mins Add the eggs one at a time, mixing well after each addition. (3 minutes)

Recipe View 3 mins In a small bowl, dissolve the baking soda in the water. Stir the mixture into the batter, then add the blackberry jam and mix until well combined. (3 minutes)

Recipe View 2 mins In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, and salt. (2 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)

Recipe View 2 mins Fold in the chopped black walnuts and golden raisins. (2 minutes)

Recipe View 3 mins Divide the batter evenly among the prepared cake pans and spread evenly. (3 minutes)

Recipe View 35 mins Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the top of the cakes spring back when lightly touched. (35 minutes)

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View Frost with homemade caramel frosting or your favorite cream cheese frosting.