Kentucky Jam Cake

1½ cups flour
1 tsp baking soda
½ tsp salt
1 tsp allspice
¼ tsp cinnamon
¾ cup buttermilk
2 tbsp whiskey, bourbon or fruit juice
1/3 cup shortening
½ cup sugar
½ cup packed brown sugar
3 eggs separated
½ cup seedless raspberry or blackberry jam
2 squares Baker’s® Unsweetened Chocolate, melted and cooled
1 cup raisins ½ cup chopped nuts or semisweet chocolate, cut into large chunks.


Mix flour soda, salt, and spices. Combine buttermilk and whisky. Cream
shortening and gradually add both sugars and continuing beating until
light and 1 fluffy. Add egg yolks and beat well.

Alternately add flour and buttermilk mixtures, beating after each additional smooth. Blend In jam and chocolate. Fold in raisins and nuts or chocolate chunks.
Beat egg whites or until stiff peaks form; fold in batter. Pour into well
greased 9” tube bake at 350° for 50 to 55 minutes or until pick inserted
in center of cake comes out clean. Cool in pan 15 minutes, remove sides
of pan and finish cooling upright on rack. Loosen from tube and bottom
invert onto rack. Wrap in alumumin foil or plastic wrap. Store in
refrigerate foe least 2 days to mellow flavors.

Serve at room temp. Sprinkle with confectioners’ sugar and garnish with
raspberries if desired.