If you follow along with my adventures, you certainly know by now that I am a fan of all Farmers’ Markets. I always have so much fun finding unique items along with fresh produce and provisions. Well, I was in Atlanta, GA this past weekend and came across one of my favorite small batch producers. Piedmont Provisions. I have been a fan of their unique jams for some time now; my favorite to date is their Rosemary Habanero Pepper Jelly; this time I also purchased their Mango Thai-Basil Pepper Jelly. On Saturday, they introduced me to another new seasonal favorite, Peach Cobbler Jam. I bought them all and came home with my jam treasures. I then decided to bring out Mom’s Buttermilk Cake recipe, I used Piedmont Provisions Peach Cobbler Jam and the results were delicious. What a great combination. Check out Piedmont Provisions and see all of their unique condiments. I think they are a great Interesting Find!
Mom's Buttermilk Cake
Ingredients
- 1 cup brown sugar
- 3/4 cup white sugar
- 1 cup shortening
- 4 eggs
- 3 cups flour
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 cup peach perserves
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup chopped pecans
Instructions
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Preheat oven to 350 degrees. In a large mixing bowl, cream the sugars and the shortening. Add eggs, one at a time, beat until creamy. Combine the flour, salt, cloves and allspice. Mix the baking soda in the buttermilk. Add the flour mixture and buttermilk alternately to the creamed mixture. Stir in the preserves and pecans. Spoon into a greased and floured Bundt pan (I divided mine into two smaller Bundt pans). Bake 40 - 45 minutes or until a tester comes out clean. Cool. Dust with powdered sugar, if desired.