Southern Peach Jam Cake with Graves Mountain Peach Preserves

On July 25, Graves Mountain Lodge had their 9^th Annual Peach Day Festival. There was live music, craft vendors. Hayrides, pony rides, food and of course, Peach Ice Cream, Peach Milkshakes, Peach Preserves, Peach Cobbler and FRESH Peaches and other produce for sale. They were open with CDC advice in place plus 110 acres for social distancing. If you missed it this year, you can make plans to make it to the next one. You don’t have to miss out on those delicious Graves Mountain Peach Preserves, Just click here.

So many ways to enjoy Graves Mountain peaches and Graves Mountain Peach Preserves. We’ll be trying this Southern Peach Jam Cake with a side of fresh peaches.

Southern Peach Jam Cake                                                                 

Ingredients:       2 cups sifted cake flour                                      
                          1 tsp. baking soda
                          1 tsp. baking powder
                          1 tsp. ground cinnamon
                          1 tsp. ground nutmeg
                          1 tsp. ground allspice
                          ½ tsp. salt
                          ¾ cup butter, softened
                          1 cup sugar
                          1 cup peach preserves
                          1/2 cup sour cream
                          3 large eggs
                          ½ cup chopped pecans

Frosting:           1-8 ounce package cream cheese softened
                         ¼ cup butter softened
                         1-16 ounce package confectioner sugar
                         ½ cup peach preserves
Instructions:

1. Preheat oven to 350 degrees.  Spray two 9-inch cake pans with non-stick baking spray with flour.  In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. 
2.  In another large bowl, beat butter and sugar at medium speed with an electric mixer until creamy.  Add preserves and sour cream beating well.  
3. Add eggs one at a time, beating well after each addition. 
4. Fold in flour mixtures and pecans.  Pour into prepared pans.  
5. Bake for 20-25 minutes, or until a wooden pick inserted in center comes out clean.  
6. Cool in pans or wire racks for 5 minutes.  Remove from pans and cool completely.

For Frosting:

1. In a large bowl, beat cream cheese and butter until creamy.  Gradually add confectioner sugar, beating until smooth.  
2. Stir in preserves.  
3. Spread frosting evenly between layers and on top and sides of cake.