Ingredients:

  • 1 cup (225g) Unsalted butter, softened to 65°F (18°C)
  • 1.5 cups (300g) Granulated sugar
  • 3 Large eggs, room temperature
  • 1 cup (320g) Seedless blackberry jam
  • 1 cup (240ml) Full-fat buttermilk
  • 3 cups (375g) All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1 tsp Ground cloves
  • 1 tsp Ground nutmeg
  • 0.5 tsp Fine sea salt
  • 0.5 cup (60g) Toasted pecans, finely chopped
  • 0.5 cup (160g) Extra blackberry jam for filling

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease and flour your pans thoroughly.
  2. Beat 1 cup (225g) softened butter and 1.5 cups (300g) sugar until pale and fluffy. This usually takes about 5 minutes on medium high speed.
  3. Add the 3 eggs one at a time, beating well after each.
  4. Fold in 1 cup (320g) of seedless blackberry jam until the batter turns a deep purple brown.
  5. In a separate bowl, whisk 3 cups (375g) flour, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp cloves, 1 tsp nutmeg, and 0.5 tsp salt.
  6. Add one third of the flour mixture to the butter, then half of the 1 cup (240ml) buttermilk. Repeat until just combined.
  7. Gently fold in 0.5 cup (60g) toasted pecans.
  8. Divide batter into pans. Bake 50 minutes until a toothpick comes out clean and the scent fills the room.
  9. Let the cakes cool completely. Spread the 0.5 cup (160g) extra jam between layers.
  10. Let the assembled cake sit for at least 30 minutes before slicing.