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Georgia's Tennessee Jam Cake


"This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting."
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1 h 5 m servings 685 cals
Original recipe yields 12 servings (1 - 3 layer cake)


  • Calories:
  • 685 kcal
  • 34%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 106.6g
  • 34%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 583 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
  2. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
  3. Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.

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Read all reviews 18
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Georgia was my grandmother, but she passed away in January of this year. She was poor and had no access to cookbooks. Of course, there are tons of jam cake recipes out there, but this was her o...

My grandmother, too, was a proud Virginia lady who called her recipes receipts (which is the traditional old English way).She called her jam cakes Tennessee Jam Cake because she had eaten her ...

Great taste. I was curious on this and wanted to try it out for my father-in-laws birthday. This came out similar to what I would consider a spice cake and I did not really taste the jam. Tha...

I hate to tell you this but my grandmother made that exact same cake more than 60 years ago in Arkansas. I don't know where she got the recipe but I have it and I have loved it all these years ...

This is an exceptionally good spice cake. However, the blackberry really didn't come through with so much clove and nutmeg added. The jam's real purpose seems only to be to moisten the cake. Fo...

This is an excellent cake recipe -- very moist and full of flavor. I used fresh nutmeg, which was a nice fresh touch to it. The cake was very dense, but the three layers was a nice contrast to t...

This is a nice cake. It makes a lot--I made a full bundt cake and 12 cupcakes. I don't have a clue what I'm going to do with it all, so it's a good thing it tastes good! It is very reminiscen...

My family and I really enjoyed this cake and found it as described. It does not taste like blackberry jam; however, the jam does impart a very unique flavor to the cake, especially alongside th...

A very nice cake! Not too dry at all - just right. I scaled your recipe by 3/4 and, as it baked, it rose to fill two 9 x 1.5 pans. I buttered and floured the pans well, but it still stuck a b...