Blackberry Jam and Pecan Cake with homemade Blackberry Sauce

This is a Bundt Cake served with a Homemade Blackberry Sauce. It can be topped with Vanilla Ice Cream or Whipped Cream along with the Sauce.

I use a simple designed Bundt Cake Pan. You don't want a pan with intricate detail.

Here's what you'll need:

Preheat the oven to 350 degrees. (just to roast the pecans)  The temperature will be lowered to 325 to bake the cake. Place them on a sheet pan to roast.

1 - 10" / 12 C Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 1/2 C Pecans, roasted in a 350 degree oven for 8 - 10 minutes. Remove and cool completely, set aside.

Reduce the oven temperate to 325 degrees to bake the cake.

1 1/2 C Granulated Sugar

16 TBS (2 sticks) Butter, softened.

4 Eggs

3 C Flour

2 TBS Unsweetened Cocoa

1 tsp Cinnamon

1/2 tsp Salt

1/2 tsp Allspice

1/4 tsp Nutmeg

1 C Buttermilk

1 tsp Baking Soda

1 1/2 C Blackberry Jam. I use Bonne Maman.

2 tsp Vanilla

In a stand mixer with a paddle attachment:

Sugar

Butter

Beat for 3 - 5 minutes.

Add:

Eggs

Beat just until combined.

Keep it in the mixer for later use.

In a medium mixing bowl:

Flour

Cocoa

Cinnamon

Salt

Allspice

Nutmeg

Whisk well and set aside.

In a small bowl:

Buttermilk

Baking Soda

Whisk well and set aside.

In the Stand Mixer with the Butter / Sugar:

Alternate Flour mixture with Buttermilk mixture.

Beat on low, just until combined.

Add:

Jam

Vanilla

Beat just until combined.

Fold in Pecans by hand.

Pour batter into the pan.

Bake for 1 hour to 1 hour 15 minutes, until a toothpick in the center comes out clean.

Remove the pan to a rack and cool for 10 minutes.

Invert the cake onto a parchment paper lined rack to cool completely.

Transfer to a serving platter.

Serve individual slices topped with Homemade Blackberry Sauce.

Blackberry Sauce:

2/3 C Granulated Sugar

2 tsp Cornstarch

1/2 tsp Salt

1 1/4 C smashed fresh Blackberries.

1/3 C Blackberry Jam

In a saucepan on medium heat:

Sugar

Cornstarch

Salt

Whisk well

Add:

Blackberries

Jam

Cook until it boils.

Remove and cool completely.

Enjoy!

Peace in the Kitchen!