A butter cake with fruit and nuts. The secret ingredient is grape jam.
Heritage Jam Cake
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup butter
1 cup white sugar
3/4 cup canned pumpkin
3/4 cup semisweet chocolate chips
3/4 cup chopped walnuts
1/4 cup confectioners’ sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons heavy cream
1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch, round cake pans, and line with parchment paper.
2 Combine 2 1/2 cups flour, salt, and spices.
3 Dissolve soda in buttermilk: stir well.
4 Cream butter or margarine. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Mix flour mixture into creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge dates and pecans in remaining 1/2 cup flour, and fold into batter. Carefully fold grape jam into batter. Pour batter into prepared pans.
5 Bake for 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove layers from pans, and cool completely.
6 Spread hot Kentucky Fruit Filling between the layers and on top of the cake.