Aunt Pearl'S Blackberry Jam Cake
A rich, moist Blackberry Jam Cake filled with warm spices, chopped apples, dates, and nuts, offering a delightful blend of fruity sweetness and spiced undertones. Perfect for special occasions or cozy gatherings, this cake is complemented by a luscious date frosting and the bold flavor of blackberry jam.
Ingredients
- 3 cups flour ⓘ
- 1 teaspoon ground cloves ⓘ
- 1 teaspoon allspice ⓘ
- 1 teaspoon cinnamon ⓘ
- 2 large apples, finely chopped ⓘ
- 8 ounces finely chopped dates ⓘ
- 1 cup real butter ⓘ
- 2 cups sugar ⓘ
- 4 eggs ⓘ
- 1 teaspoon baking powder ⓘ
- 1 cup milk ⓘ
- 1 teaspoon soda ⓘ
- 1 cup buttermilk ⓘ
- 2 cups blackberry jam ⓘ
- 2 cups chopped nuts
Instructions
- Sift together the flour, ground cloves, allspice, and cinnamon.
- Add the finely chopped apples, dates, and chopped nuts to the flour mixture.
- Stir, coating the fruit and nuts with the flour mixture. Set aside.
- Blend the butter and sugar until creamy.
- Add the eggs one at a time, beating well after each addition.
- Dissolve the baking powder in the milk, and the soda in the buttermilk.
- Alternately add the flour mixture, milk, buttermilk, and blackberry jam to the egg mixture, beginning and ending with the flour mixture.
- Beat the mixture for two minutes until smooth.
- Pour the batter into four greased and floured 8 or 9-inch cake pans.
- Bake at 325°F (163°C) for 35 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes and frost with date frosting.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don’t have buttermilk, you can make a substitute by mixing milk with a teaspoon of vinegar or lemon juice. To enhance the spices, try adding a pinch of nutmeg. Make sure to sift the flour mixture well to avoid lumps in the batter.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with a cup of tea or coffee, making it a perfect dessert for afternoon gatherings. Consider serving alongside Neens Banana Nut Bread(Makes 2 Large Loaves) for a varied dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Pearl'S Blackberry Jam Cake contains roughly 843 calories, with 11g protein, 95g carbohydrates, and 52g fat. It is an excellent source of dietary fiber (50% of the Daily Value), iron (37% of the Daily Value), and calcium (31% of the Daily Value), and a good source of vitamin C and potassium. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blackberries instead of blackberry jam?
While fresh or frozen blackberries can be used, the texture and sweetness will differ from jam. If using fresh or frozen berries, you may need to adjust the sugar content to achieve the desired sweetness, and consider adding a thickening agent to mimic the jam's consistency.
What kind of nuts work best in this cake?
Pecans and walnuts are popular choices that complement the flavors of the cake. However, feel free to experiment with other nuts like almonds or hazelnuts based on your preference. Just make sure they are chopped finely for even distribution throughout the batter.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them wrapped in plastic wrap at room temperature. Frost them just before serving to keep the frosting fresh and prevent the cake from becoming soggy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).