Brenda Gantt Tennessee Jam Cake
- Prep 25 min
- Cook 30 min
- Total 1 hr 30 min
- Serves 12
- Level Intermediate
About Brenda Gantt’s Tennessee Jam Cake
Jam cake is a shared tradition of Kentucky and Tennessee: a spiced, moist cake made by stirring fruit jam and warm spices like cinnamon, nutmeg, and cloves into a buttermilk batter, then finishing it with a caramel-like brown sugar icing. It has been passed down through Southern families for generations, with each household adjusting the jam, the spice blend, and the frosting to their own taste.
Brenda Gantt’s version follows that same homestyle approach: a rich, jam-studded cake baked in layers and covered in a frosting that’s meant to be smeared on warm, not poured on cold. If the frosting sets up too firm before you’ve finished spreading it, her own tip is to thin it with a splash more milk until it moves easily.
This cake is a natural follow-up to a full Southern dinner. If you’re planning the rest of the meal, our fried chicken and hot water cornbread recipes pair well with a slice of jam cake for dessert.
Watch How It’s Made
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Brenda Gantt Tennessee Jam Cake Recipe
Ingredients
Cake
Caramel Frosting
Kitchen Tools Needed
- Three 9-inch cake pans (or one 9×13 pan)
- Electric mixer
- Mixing bowls
- Wire cooling racks
- Saucepan, for the frosting
Instructions
Make the Cake
- Preheat and prep pans. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or one 9×13 inch pan.
- Cream butter and sugar. Beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs and jam. Beat in the eggs one at a time, then stir in the jam until fully combined.
- Mix dry ingredients. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine. Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined, then fold in the pecans if using.
- Bake. Divide the batter evenly between the pans. Bake 9-inch layers for 25 to 30 minutes, or a 9×13 pan for 40 to 45 minutes, until a toothpick comes out clean.
- Cool completely. Cool in the pans for 10 minutes, then turn out onto wire racks and cool fully before frosting.
Make the Caramel Frosting
- Simmer butter and brown sugar. In a saucepan over medium heat, melt the butter with the brown sugar and ¼ cup milk. Bring to a gentle boil, stirring constantly, and cook for 1 minute.
- Cool slightly. Remove from the heat and let it cool for about 5 minutes.
- Whisk in sugar and vanilla. Whisk in the powdered sugar and vanilla until smooth. If it’s too thick to spread, whisk in more milk a tablespoon at a time until it smears easily.
- Frost the cake. Working quickly before the frosting sets, spread it between the layers, then over the sides and top.
The frosting firms up fast, so have the cooled cake layers ready to go before you start it.
Nutrition Facts
| Calories | 480 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 68 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sodium | 230 mg |
| Sugar | 52 g |
This is a rich dessert cake. Nutrition values are estimates and are not a substitute for professional dietary advice.
Good to Know
Warm Spices
Cinnamon, nutmeg, and cloves are traditionally thought to support digestion and add warmth without extra sugar.
Buttermilk
Buttermilk adds calcium and a slight tang, and its acidity helps tenderize the cake’s crumb.
Pecans (Optional)
Pecans add healthy fats, fiber, and a bit of protein if you choose to include them.
A Treat, Not an Everyday Food
Between the sugar in the cake and the caramel frosting, this is a special-occasion dessert best enjoyed in moderate portions.
What to Avoid
Baking Mistakes
- Don’t skip greasing and flouring the pans. This jam-heavy batter sticks easily without it.
- Don’t overmix once the flour is added. Mix just until combined to keep the cake tender.
- Don’t frost a warm cake. Cool the layers completely or the frosting will slide off.
Frosting Mistakes
- Don’t let the frosting cool too long before using it. It firms up quickly once off the heat.
- Don’t boil the brown sugar mixture too long. A brief, 1-minute boil is enough; overcooking makes the frosting grainy.
Dietary Considerations
- Contains Dairy (butter, buttermilk)
- Contains Egg
- Contains Gluten (flour)
- Contains Tree Nuts (if using pecans)
- High in Sugar
Pro Tips for the Best Jam Cake
- Use seedless jam. It blends into the batter more smoothly than jam with whole fruit pieces or seeds.
- Bring eggs and buttermilk to room temperature before mixing, so the batter comes together evenly.
- Have everything ready before you make the frosting. It sets up fast, so cool cake layers and a clean spatula should be waiting.
- Thin the frosting with milk as needed. A tablespoon at a time keeps it from becoming too thin.
- Toast the pecans first if using them, for a deeper, nuttier flavor.
Complete the Meal
Tennessee Jam Cake is a dessert, so it’s best served at the end of a Southern meal. A few ideas for what to serve before it:
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Blackberry jam | Raspberry, strawberry, or mixed berry jam | Choose a seedless variety for the smoothest batter. |
| Buttermilk | 1 cup milk + 1 tablespoon lemon juice or vinegar, rested 5 minutes | A quick homemade substitute. |
| Pecans | Walnuts, or omit entirely | Walnuts give a slightly more bitter, earthy flavor. |
| Brown sugar frosting | Cream cheese frosting | A milder, tangier alternative to the traditional caramel icing. |
| Ground cloves | Allspice | Allspice is milder; use the same amount. |
Storage & Reheating
Room Temperature
Store covered for up to 3 days. The caramel frosting holds up well without refrigeration.
Refrigerator
Store in an airtight container for up to 1 week. Let slices sit out 20 to 30 minutes before serving.
Freezer
Freeze unfrosted cake layers, well wrapped, for up to 3 months. Thaw and frost before serving.
Make ahead: bake the cake layers up to 2 days ahead and store wrapped at room temperature. Make the frosting the day you plan to serve the cake.
Frequently Asked Questions
Seedless blackberry jam is the traditional choice and gives the cake its deep color and flavor. Seedless raspberry, strawberry, or a mixed berry preserve also work well. A seedless jam blends more smoothly into the batter than one with whole fruit or seeds.
Yes. Pour the batter into a greased and floured 12-cup Bundt pan and bake at 325°F for about 65 to 75 minutes, until a toothpick comes out clean. Let it cool in the pan for 15 to 20 minutes before turning it out, then pour the frosting over the top once it has cooled completely.
This usually happens if the brown sugar mixture is cooked too long, or the frosting cools too much before you add the powdered sugar. Keep the boil brief, about 1 minute, and whisk in the powdered sugar while it’s still warm. If it firms up too fast, whisk in warm milk a tablespoon at a time to loosen it.
Yes. Bake the cake layers up to 2 days ahead, wrap them tightly once cooled, and store at room temperature. Make the frosting fresh the day you plan to serve the cake, since it is easiest to spread while still warm and soft.
They are closely related. Jam cake with warm spices and a caramel or brown sugar icing is a tradition shared by Kentucky and Tennessee, with small variations in spice blend, jam flavor, and frosting from family to family and state to state.
Store it covered at room temperature for up to 3 days, or in the refrigerator for up to a week since the caramel frosting holds up well chilled. Let refrigerated slices sit out for 20 to 30 minutes before serving so the frosting softens.
Reader Reviews
More Brenda Gantt Recipes
- Fried ChickenCrispy, Southern-style fried chicken
- Hot Water CornbreadCrispy fried cornbread patties
- Hush PuppiesGolden fried cornmeal bites
- Fried SquashA crunchy Southern side dish
- Southern Green BeansSlow-simmered green beans
- Brenda Gantt’s GritsCreamy, classic Southern grits
- Brenda Gantt GoulashA hearty, comforting one-pot dinner
- Pound Cake for BreakfastA buttery, dense breakfast cake
- Good Morning CakeA simple, comforting morning treat
It’s gonna be good, y’all. Bake it for your next family gathering.
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