Blackberry Jam Fruit Cake
A rich, fruity cake infused with blackberry jam, warm spices, and a medley of dried fruits and nuts. Perfect for festive occasions or special gatherings, its moist texture and vibrant flavors appeal to those who enjoy decadence with a hint of spice and sweetness.
Ingredients
- 1 c. butter, softened ⓘ
- 2 c. sugar ⓘ
- 4 eggs, separated ⓘ
- 2 c. blackberry jam, seedless ⓘ
- 3 c. all-purpose flour ⓘ
- 1 tsp. baking soda ⓘ
- 1 tsp. baking powder ⓘ
- 1 tsp. ground cinnamon ⓘ
- 1 tsp. ground allspice ⓘ
- 1 tsp. ground cloves ⓘ
- 1 tsp. ground nutmeg ⓘ
- 1 c. buttermilk ⓘ
- 1 1/2 c. chopped pecans ⓘ
- 1 1/2 c. raisins ⓘ
- 1 1/2 c. chopped dates ⓘ
- 1 1/2 c. chopped maraschino cherries ⓘ
- 1 tsp. vanilla extract ⓘ
- 1 c. mixed candied fruit ⓘ
Instructions
- Cream the sugar and softened butter in a mixing bowl.
- Add the egg yolks and beat well.
- Stir in vanilla extract, buttermilk, and blackberry jam.
- Add all dry ingredients—flour, baking soda, baking powder, cinnamon, allspice, cloves, nutmeg—and beat with a mixer until well combined.
- Fold in the chopped pecans, raisins, dates, chopped maraschino cherries, and mixed candied fruit.
- Gently fold in the stiffly beaten egg whites.
- Divide the batter into three prepared cake layers.
- Bake at 350°F (175°C) for 25 to 30 minutes, then cover with foil.
- Bake for an additional 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor of your Blackberry Jam Fruit Cake, consider using homemade blackberry jam if available. If you prefer a different fruit flavor, any seedless jam can be substituted. Ensure your butter is at room temperature for easier creaming with sugar. For added texture, lightly toast the pecans before folding them in. This cake can also be made in advance and freezes well.
Serving Suggestions
Serve slices of your Blackberry Jam Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For an exciting twist, try it alongside a slice of Quick And Easy Fruit Pie, which complements the flavors nicely.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, slice the cake and warm it gently in the microwave for about 10-15 seconds. This will help maintain its moisture and flavor without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Blackberry Jam Fruit Cake contains roughly 840 calories, with 8g protein, 110g carbohydrates, and 39g fat. It is an excellent source of dietary fiber (56% of the Daily Value), vitamin C (38% of the Daily Value), and calcium (31% of the Daily Value), and a good source of protein. It also contributes 16g 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 fresh blackberries instead of blackberry jam?
Fresh blackberries can be used, but you will need to cook them down with sugar to create a jam-like consistency. This requires additional steps and may alter the texture, so using seedless jam is recommended for a smoother cake.
How can I make this cake more festive?
To make the cake more festive, consider adding a glaze made from powdered sugar and lemon juice on top after it cools. You can also decorate with additional candied fruits or edible glitter for a special occasion, making it a standout dessert.
Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend designed for baking. Ensure that the blend contains a binding agent, such as xanthan gum, for the best texture. Additionally, check that all other ingredients, like baking powder, are gluten-free.
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).