Long lost recipe help? 1976 NY Daily News Tennessee Jam Cake

[braisinhussy]

Let me preface this: I know that NYC isn't Tennessee, and (lotsa) something's likely lost in translation. But the family has been using this clipped recipe for years - and now the clipping's gone a-missing.

So...might anyone have a Tennessee-style jam cake recipe that calls for both blackberry jam (or black raspberry, etc.) and fig preserves? Or might you be able to point me in the right direction?

When searching online, I'm finding lots of lovely-looking cakes, but no berry + fig. All current findings also look a fair bit lighter in flavor and texture than our family's version. We've been following a recipe that calls for some spicing - cinnamon and I think some nutmeg, likely not cloves, potentially allspice - and comes out a dense, rich, deeply browned cake, great for (multiple) thin slices with tea or coffee and a whisper of brandy, rather than the lighter, brighter berry cakes I've been finding. Oh, and I can't remember if we omit the frosting out of defiance or stupidity, but ours never featured the caramel frosting that I'm finding nearly ubiquitous in my searches.

Thank you kindly!

[braisinhussy]

Hello everyone,

I forgot to add...I would absolutely, completely, bear-huggingly welcome ANY comparable recipes, too. ANY!

Even if this newspaper clipping is lost to time, or at least a disorganized household, any recipes or hints for recreating something similar would be greatly appreciated.

Thank you again!

[janniecooks]

This recipe is from the Nashville Tennesseean Magazine according to the recipe credits. It is from Marion Brown's Southern Cookbook, it includes jam and fig preserves AND caramel frosting.
Tennessee Jam Cake
Makes 3 large layers

1 cup butter
1 cup sugar
1 cup blackberry jam
1 cup strawberry jam
1 cup fig preserves (or use 2 cups jam, 1 cup fig preserves or raisins)
5 egg yolks well beaten
3 cups flour
1 cup buttermilk
1 tablespoon soda
1 tablespoon cinnamon
1 tablespoon allspice
1 cup grated nut meats
5 egg whites, stiffly beaten

Cream butter and sugar; add jam and preserves. Add the egg yolks and beat until smooth. Add the flour and milk to which soda has been added alternately, and mix well after each addition. Add the spices and nuts and mix well. Fold in the egg whites which have been beaten until stiff. Pour into well-greased layer pans and bake in a 400-degree oven for 40 to 50 minutes, or until done. Frost with caramel frosting.

Caramel frosting
Into a heavy iron skillet measure 3 cups white sugar and 1 cup butter. Cook over high heat until lightly browned (do not allow to brown too dark; stir constantly to keep from burning). Add 1 1/2 cups milk slowly, and cook slowly until slightly warm. Beat until smooth. While still not thick enough to hold shape, smooth 1 tablespoon icing on each layer. This will soak in and make the cake hold moisture and not become to dry. When the remainder of the icing has been beaten enough to hold shape, smooth between layers and top. (Frost top and sides). This cake will be better several days after making as it will then be mellowed.

This is a traditional Christmas or Thanksgiving cake in Tennessee.

[braisinhussy]

Oh, thank you so much! I had just ordered that book for my mother, and I'm delighted to see that this cake recipe has the fig + berry jam. Much appreciated!