Blackberry Or Jam Cake
A rich blackberry jam cake with warm spices, nuts, and raisins, perfect for celebrations or teatime gatherings, offering a moist texture and fruity flavor.
Ingredients
Instructions
- Cream butter or margarine and sugar until light and fluffy.
- Add beaten eggs and blackberry jam, beating until smooth.
- Mix baking soda into buttermilk.
- Sift flour with ground nutmeg, cinnamon, and allspice.
- Add the buttermilk mixture to the creamed mixture alternately with the sifted flour mixture, beating well after each addition.
- Stir in raisins and nuts.
- Pour the batter into three well-greased 8-inch cake pans.
- Bake at 350°F (175°C) for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Frost with caramel frosting once cooled.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don’t have buttermilk, you can substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. Adding a pinch of salt can enhance the flavors of the spices in the cake.
Serving Suggestions
This Blackberry Jam Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve alongside a refreshing salad, such as a Creamy Cucumber Mousse, or with Green Beans With Almonds for a complete meal experience. It also makes a lovely dessert for gatherings or special occasions.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, wrapped in plastic wrap, for up to a week. To reheat, place slices in a microwave for about 15-20 seconds or warm in an oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Blackberry Or Jam Cake contains roughly 606 calories, with 11g protein, 89g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (133% of the Daily Value), iron (50% of the Daily Value), and calcium (44% of the Daily Value). It also contributes 37g 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 jam?
While fresh blackberries can add a nice flavor, they contain more moisture and acidity than jam, which could alter the cake's texture. If using fresh berries, consider reducing the buttermilk slightly and adding sugar to compensate for the tartness.
What can I use instead of nuts in this recipe?
If you have nut allergies or prefer not to use nuts, you can replace them with an equal amount of additional raisins or shredded coconut for added texture and sweetness. Alternatively, simply omit them from the recipe without significant changes to the overall cake.
How do I know when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs attached. Baking times may vary, so start checking around the 40-minute mark to avoid overbaking.
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).