Blackberry Jam Cake

• 1 cup buttermilk
• 1 tsp. baking soda
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs @ room temp.
• 1 tsp vanilla
• 3 cups all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1 tsp gr. allspice
• 3/4 tsp gr. cloves
• 1/2 tsp. salt
• 1 18 oz. jar seedless blackberry jam
• 1 cup finely chopped toasted pecans
• Powdered sugar

1. Preheat oven to 350.
2. Stir together buttermilk and baking soda
3. Beat butter at med. speed until creamy.
4. Gradually add sugar until light and fluffy, scraping as needed. Add eggs one at a time until blended..beat in vanilla
5. Stir together flour and next 4 Ingred.. Gradually add to butter mixture, alternating with buttermilk mix. Beat at low speed until blended after each addition, scraping bowl as needed. Add preserves and eat at low speed until blended. Stir in pecans.
6. Spoon batter into greased and floured 10 in. Tube pan.
7. Bake @350 1 hr. 5 min. Or until cake tester comes out clean.
8. Cool in panon rack 10 min.; remove from pan to wire rack and cool completely (about 2hrs.). Dust with powdered sugar.

buttermilk, baking soda, butter, sugar, eggs , vanilla, allpurpose, ground cinnamon, allspice, cloves, salt, blackberry jam, pecans, powdered sugar

Taken from www.epicurious.com/recipes/member/views/blackberry-jam-cake-51793801 (may not work)