Blackberry Jam Cake
Blackberry Jam Cake offers a moist, flavorful treat with the sweetness of blackberry jam and preserves, complemented by warm spices like allspice, cinnamon, and cloves. Its rich, fruity taste makes it perfect for celebrations or a cozy family dessert, appealing to those who enjoy fruity, spiced baked goods.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, beat margarine and sugar until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in blackberry jam and strawberry preserves.
- In a separate bowl, combine self-rising flour, allspice, cinnamon, and cloves.
- Add dry ingredients alternately with buttermilk to the jam mixture, mixing well after each addition.
- Divide batter evenly into three well-greased cake pans or pour into a Bundt pan.
- Bake for 40 minutes.
- Cool for 5 minutes before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. Ensure to mix the dry ingredients thoroughly to avoid lumps. This cake is also delicious when layered with cream cheese frosting, similar to Grandma Honey'S Butter Cookies.
Serving Suggestions
This blackberry jam cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You can serve it with fresh berries on the side for added texture and flavor. For a delightful brunch option, consider serving it alongside Ashton'S Sweet Potatoes for a sweet and savory balance.
Storage & Reheating
Store leftover blackberry jam cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Blackberry Jam Cake contains roughly 459 calories, with 8g protein, 81g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (78% of the Daily Value), iron (45% of the Daily Value), and calcium (40% of the Daily Value), and a good source of potassium and protein. It also contributes 22g 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 another type of jam or preserves in this recipe?
Absolutely! You can substitute the blackberry jam and strawberry preserves with any other fruit preserves you prefer, such as raspberry or blueberry. Just keep in mind that different flavors will alter the cake's overall taste, so choose combinations that complement each other.
How can I make this cake more moist?
To enhance the moisture of your blackberry jam cake, try adding an extra 1/4 cup of buttermilk or incorporating some oil into the batter. Additionally, make sure not to overbake the cake, as this can lead to dryness. A toothpick should come out clean but still slightly moist.
Is it possible to freeze this cake?
Yes, you can freeze the blackberry jam cake. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When ready to serve, thaw it in the refrigerator overnight before bringing it to room temperature.
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).