Dec 11, 2012

by Sheree Kelley

Ingredients:

1 ½ cups sugar

¾ cup oil

½ cup Belle Meade Plantation Blackberry Wine

¾ cup buttermilk

3 eggs

1 ½ cups blackberry jam (I prefer seedless)

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. all spice

1 tsp. nutmeg

½ tsp. cloves

½ tsp. salt

1 cup chopped pecans (optional)

Directions:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 9” round cake pans. In a small bowl, stir together flour and next 7 ingredients. In a large mixing bowl combine sugar, oil, wine, buttermilk, eggs and blackberry jam; mix well. Gradually add flour mixture to wet ingredients. Beat on low speed until blended. Scrape bowl, add vanilla and beat 4 minutes on medium speed. Stir in nuts if desired. Pour batter into prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.

Prepare Blackberry Wine Filling and Blackberry Wine Frosting. Place 1 cake layer on serving plate; top with Blackberry Wine Filling. Top with second cake layer; top with Blackberry Wine Filling. Add third layer; frost top and side of cake with Blackberry Wine Frosting.

Blackberry Wine Filling

1/3 cup sugar

3 tablespoons cornstarch

2/3 cup Belle Meade Plantation Blackberry Wine

½ cup blackberry jam (seedless)

2 tablespoons lemon juice

2 tablespoons butter or margarine

Combine sugar and cornstarch in small saucepan. Stir in wine and blackberry jam; cook over medium heat, stirring constantly, until thickened. Do not boil. Remove from heat; stir in lemon juice and butter. Cool completely.

Blackberry Wine Frosting

½ cup butter or margarine, softened

¼ cup Belle Meade Blackberry Wine

4 cups (about 1 pound) powdered sugar

Beat butter and wine in medium bowl until creamy and well blended. Gradually bet in powdered sugar until smooth. Makes about 4 cups frosting.

Enjoy!!

About the Author

On any given Sunday, one can find four generations of Sheree Kelley’s family preparing traditional southern “Sunday Supper” for family and friends. Cooking and baking are in Sheree’s blood. Raised under the tutorage of her now 93 year old grandmother, Sheree became passionate about cooking since her earliest memories growing up in Giles County, Tennessee. While raising her two sons, Britton and Blake, Sheree became one of the nation’s top salespersons for the Pampered Chef, a high end culinary supply company, now owned by Warren Buffet. With boys grown and a move to Nashville, Sheree established her reputation as one of the premiere Caramel Cake makers in Nashville, a town that knows this dessert well. She became known as The Belle Meade Cake Lady and established a cake business under the same name. Marrying the Director of Belle Meade Plantation, Sheree started as a volunteer and then helped start The Winery at Belle Meade Plantation and became its manager. She established The Culinary Classroom at Belle Meade to help teach others the art of traditional southern cooking and created signature food items to feature for sale to visitors and locals alike. Sheree is a regular feature on Nashville television sharing recipes utilizing wine with a nod to her southern roots. Today her Cheese Straws are must haves for any Nashville gathering. She and her husband Alton make their home in Belle Meade and are the eighth generation to call Nashville home. As Sheree says, “Traditions in the South seem to always start in the kitchen!”

6 Comments

Beverly December 13, 2012 at 5:06 am Reply

I would like to make your Blackeberry Wine Jam cake using the typical Caramel icing. 1, Is the filling thick or does it serve to make the cake moisture a d flavor? 2. Do you think a Caramel icing would be good on yhis cake? 3. Do you have a recipe for traditional Caramel Icing? 4, should this cake be aged (how long) to allow the moisture and flavors time to infuse the cake, Or is this cake best served fresh? Thanks for sharing this wonderful recipe. Beverly
- skelley December 18, 2012 at 4:57 pm Reply
  
  Beverly, Thanks for your interest in the jam cake. A traditional jam cake does not have a filling, but I decided to add the filling just for kicks and it is great!! It certainly adds moisture and you can enjoy right away. As for the icing- a traditional jam cake would have caramel. My Grandma Rose always made her cake weeks out and kept it in the cellar or cool place in the house to let it age like wine. I will be happy to share my Grandmommie Johnson's Caramel Icing Recipe. She made the best Caramel Cake. She is 93 and does very little baking now. Caramel Icing 1-1/2 cups sugar 3/4 cup milk 1 tablespoon butter 1 teaspoon vanilla Pinch of salt and soda Cook over medium heat sugar and milk until thermometer reaches soft ball stage or drop small amount into cold water and if it forms a ball - it is ready. Remove from heat and add butter and vanilla. Beat with mixer until begins to thicken. Spread quickly on top and sides of cake. Enjoy ! Merry Christmas Cheers, Sheree
Beverly December 21, 2012 at 11:26 pm Reply

Skelley, thank you so much for sharing your Grandmother's Caramel icing recpie! Please thank her for sharing. I am certian this cake will grace our table at least on Thanksgiving and Christmas. The cake is made ,layers have been sauced and stacked. Will make the icing either tonight or in the morning. I can't wait to taste it. The cake made the whole house smell like Christmas! Wishing you and your dear family a Mmerry Christmas and a blessed New Year.
- Anitra February 8, 2013 at 3:26 am Reply
  
  You know what, I'm very much icnlnied to agree.
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Belle Meade Blackberry Wine Jam Cake

Blackberry Wine Filling

Blackberry Wine Frosting

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