Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us

Message Box




A Cooking Adventure with Thom

Maroon Printer Friendly Copy      

Tennessee Jam Cake

Thom Hackett
Serves: 8







3 c. sifted flour

1 tsp. baking soda

tsp. salt

1 tsp. ground allspice

tsp. ground cloves

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 c. chopped pecans

1 c. raisins

1 c shredded coconut

1 c. butter
1 c. sugar
3 eggs, beaten
1 c. blackberry preserves
c. buttermilk



1 c. evaporated milk

1 c. sugar

2 egg yolks, slightly beaten

c. butter

1 tsp. vanilla

1 c. flaked coconut

1 c. chopped pecans

Cooking Method

Preheat oven to 350.


Sift the flour and add baking soda, salt, and the spices.  Mix the dry ingredients well.  In another bowl, mix the nuts, coconut, and raisins then sift some flour over them,  In a mixing bowl, cream the butter; gradually add sugar and beat until light and fluffy.  Beat in eggs and blackberry preserves.  Add flour mixture alternately with buttermilk.  Beat until smooth after each addition.  Fold in the nuts, coconut, and raisins.  Pour into three (3) 9-inch cake pans and bake at 350 for 20 to 25 minutes. 


  1. In a saucepan, mix the milk, sugar, egg yolks, butter and vanilla.

  2. Cook over medium heat until thickened, approximately 12 minutes.

  3. Stir in coconut and pecans.

  4. Cook until thick enough to spread, beating occasionally.

  5. This will fill and frost up to a 9" 3 layered cake.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183