Blackberry Jam Cake(Yields 16 Servings)
A rich and moist Blackberry Jam Cake bursting with fruity flavor and warm spices, complemented by crunchy pecans. Its luscious blackberry jam and aromatic spices make it perfect for special occasions or cozy gatherings, offering a delightful treat for those who enjoy fruit-infused desserts with a nostalgic twist.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Bring raisins and water to a boil in a saucepan.
- Let the mixture stand until cooled, then drain.
- Cream butter and brown sugar in a mixer bowl until light and fluffy.
- Blend in eggs one at a time.
- Add the mixture of soda and buttermilk; mix well.
- Sift in flour and spices, then mix thoroughly.
- Stir in blackberry jam, applesauce, drained raisins, and chopped pecans.
- Pour batter into three greased and floured 9-inch round cake pans.
- Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Remove cakes from oven and place on wire racks to cool.
- Spread caramel frosting between layers, over the top, and sides of the cake.
Tips & Substitutions
For a moister cake, consider adding an extra tablespoon of buttermilk. If you don't have pecans, walnuts or almonds can be used as a substitute. To enhance the flavor, try incorporating a dash of vanilla extract. Ensure the raisins are well-drained to prevent excess moisture in the batter. This cake is delightful when paired with a scoop of vanilla ice cream.
Serving Suggestions
Serve slices of Blackberry Jam Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with 6-Cup Fruit Salad for a refreshing contrast. This cake can also be enjoyed with a cup of coffee or tea, making it perfect for afternoon gatherings.
Storage & Reheating
Store leftover Blackberry Jam Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To enjoy it warm, simply reheat individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Blackberry Jam Cake(Yields 16 Servings) contains roughly 464 calories, with 5g protein, 65g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (36% of the Daily Value) and calcium (23% of the Daily Value), and a good source of iron and vitamin C. It also contributes 10g 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 homemade blackberry jam for this recipe?
Absolutely! Homemade blackberry jam can add a unique flavor to the cake. Just ensure that the jam is well-cooked and thick enough to incorporate into the batter without adding excess moisture.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for about 5 minutes before using it in the recipe.
Can this cake be frozen?
Yes, you can freeze Blackberry Jam Cake! Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving.
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).