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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 tube or bundt cake 1884g Recipe makes 1 tube or bundt cake) |
||
| Calories 5865 | ||
| Calories from Fat 1901 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 211.3g | 325% | |
| Saturated Fat 125.5g | 627% | |
| Monounsaturated Fat 56.5g | ||
| Polyunsaturated Fat 11.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1343mg | 447% | |
| Sodium 3218mg | 134% | |
| Potassium 1409mg | 40% | |
| Total Carbohydrate 926.5g | 308% | |
| Dietary Fiber 17.1g | 68% | |
| Sugars 570.6g | ||
| Protein 75.6g | 151% | |
Ingredients
- 1 cup butter
- 2 cups sugar
- 3 cups flour
- 1 cup buttermilk
- 4 eggs
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon clove
- 1 cup jam or preserves (flavor of your choice; we usually use strawberry or grape)
- 1 teaspoon vanilla
- powdered sugar
Directions
1
Cream butter and sugar.2
Beat in eggs, one at a time.3
Sift dry ingredients together.4
Add dry ingredients to creamed mixture alternately with buttermilk.5
Stir in vanilla.6
Fold jam (or preserves) into cake mixture.7
Turn into well-greased tube (angel food) or bundt pan.8
Bake at 300 deg F for 15 minutes, then raise heat to 350 deg F and bake 45 minutes.9
Let cool 15 minutes.10
Sift powdered sugar over it while still warm.
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- Course > Desserts > Cakes
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Fruit
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: birchstreetbakery
On May 18, 2005
I made this with strawberry (cuz thats all I had on hand) on a whim for a potluck dinner at church...it disappeared in a heartbeat! I was asked for the recipe by no less than a dozen people I plan to made it with the balckberry jam I make every year.
From: Luvfood
On Sep 26, 2004
This was a good cake, wasn't as moist as I liked it. I will try this again sometime and reduce baking time by 5-10 mins, maybe reduce the sugar and spices a tiny bit to. I did lower the temperature on my oven to 325, still seemed slightly over-baked and a tiny bit dry. Family liked it, especially my Mom and it was her birthday !!
From: Miss Annie
On Sep 16, 2002
Wow, we really enjoyed this cake. It was moist, but not crumbly, and smelled heavenly while baking. I used apricot preserves, and I followed the directions you gave carefully, using a bundt pan. Thanks for sharing this wonderful cake recipe...it will be used again.
From: Dreamgoddess
On Aug 24, 2003
Very good moist cake. I used a tube pan and raspberry preserves. Instead of dusting with powdered sugar, I made a glaze with the powdered sugar, vanilla and milk. Delicious!
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