Blackberry Jam Cake With Caramel Icing
A rich blackberry jam cake with warm spices and a caramel icing, perfect for gatherings and special occasions, offering a moist texture and deep fruity flavors.
Ingredients
- 1/2 cup margarine, softened ⓘ
- 1/2 cup brown sugar, firmly packed
- 1/2 cup white sugar ⓘ
- 3 eggs ⓘ
- 1/2 cup buttermilk ⓘ
- 3/4 cup blackberry preserves ⓘ
- 1 1/2 cups flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon cloves ⓘ
- 1/2 teaspoon allspice ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1 1/2 teaspoons cocoa ⓘ
- 1 cup raisins ⓘ
- 1 cup walnuts, chopped ⓘ
Instructions
- Cream together margarine and brown sugar, white sugar until well combined.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in buttermilk and blackberry preserves, mixing well.
- Sift together flour, baking soda, cloves, allspice, nutmeg, and cocoa.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in raisins and chopped walnuts.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before applying caramel icing.
Tips & Substitutions
For an extra depth of flavor, consider using fresh blackberries instead of preserves, or substituting with raspberry preserves if desired. If you're short on time, you can use store-bought caramel icing instead of making your own. Ensure that your margarine is at room temperature for better creaming with sugars, which helps create a light texture.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. For a balanced meal, serve with a side of fresh fruit or a light salad. It also goes well with coffee or tea, making it a great choice for afternoon gatherings or celebrations.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate the cake for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or until just warmed through, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Blackberry Jam Cake With Caramel Icing contains roughly 368 calories, with 5g protein, 81g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (60% of the Daily Value), iron (31% of the Daily Value), and calcium (30% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 554mg per serving (24% of the Daily Value).
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 different nuts in this recipe?
Yes, you can substitute walnuts with pecans or almonds based on your preference. Just ensure to chop them finely for even distribution in the batter.
How can I make this cake gluten-free?
To make this cake gluten-free, replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes a binding agent like xanthan gum to maintain the cake's structure.
What can I use if I don't have buttermilk?
If you don't have buttermilk, you can create a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
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).