Recipe By Debbie Collins
Published Dec 29th
Prep - Cook - Additional - Ready In -
Servings 20 servings Calories 361.4

This is a traditional Kentucky Christmas Cake. I like it better than fruit cake and the pecans may be soaked in bourbon several days before the cake is made.

Recipe Ingredients

  • 1 cup butter
  • 2 cups white sugar
  • 3 eggs
  • 1 teaspoon baking soda
  • 3 cups all-purpose flour
  • 1 cup buttermilk
  • 1 cup blackberry preserves
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 cup raisins

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan and set aside.
  2. 2 Cream together the butter and sugar. Add eggs separately, beating well after each.
  3. 3 Sift together soda and flour; add alternately with buttermilk to creamed mixture. Mix well.
  4. 4 Add jam, pecans, coconut and raisins. Mix well and pour into prepared pan. Bake for one hour or until toothpick inserted in center comes out clean.

Nutrition Facts

  • Calories 361.4
  • Carbohydrate 54.4 g
  • Cholesterol 52.8 mg
  • Fat 15.2 g
  • Fiber 1.7 g
  • Protein 4.2 g
  • Saturated Fat 7.5 g
  • Sodium 163.4 mg
  • Sugar 36.8 g


  1. I skipped the sugar altogether since the cup of jam raisins and coconut each make it sweet enough. The cake was delicious the way I made it. Also like another reviewer suggested I added in some spices (vanilla cinnamon nutmeg cloves) - I'm afraid without them the cake would have been quite bland. Also my - Read more ...
  2. A truly satisfying cake. I wanted to use up some strawberry jam. I didn't have pecans so I used almonds. One other change was 3/4 of the amount of sugar. I took it right out of the bundt pan and it didn't stick at all. My husband was watching me take it out and he - Read more ...
  3. i love this recipe. I recently learned how to make it from my grandma who is form Kentucky. She told me they would put in the attic for a week, where it wasn't heated so it would moisten. As far as and icing she taught me to in a pot put a cup of brown - Read more ...
  4. he cake was delicious but no matter what pan I used it wouldn't stop sticking. Any suggestions?
  5. soaked raisins and nuts in whisky (I keep a tub of whiskey soaked raisins in the pantry all the time) added ground cloves nutmeg and cinamon sans coconut-my dude doesn't always care for it. I could not stop eating this cake. When you're at the warehouse store and see the two huge jars of blackberry - Read more ...
  6. Excellent. I added a little extra coconut and also added some walnuts. Made a glaze to drizzle over and yum. I made it with Splenda and could not even tell it! Will make again for sure!
  7. I was so disappointed though the cake baked perfectly and looked so good it was far too sweet and bland even my husband who likes sweet agreed a waste of good ingredients as I threw it out! I was surprised there were no spices in the recipe I should have followed my instincts and added - Read more ...
  8. I just wish there was a recipe for the icing as well.
  9. This is very similar to a recipe that has been handed down in my family for over 100 years. If you think this cake is good the first day then why don't you put it int he fridge and let it set 3 days. The flavors meld beautifully and it is great cold. I even - Read more ...

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