Blackberry Or Raspberry Jam Cake
A moist, flavorful cake infused with raspberry or blackberry jam, perfect for fruit lovers and special occasions, topped with cream cheese or vanilla frosting.
Ingredients
Instructions
- Cream together 2/3 cup of butter and 1 1/2 cups of sugar.
- Separate 3 egg yolks, reserving the whites.
- Slightly beat the egg yolks and mix with 1 cup of jam; whip into the creamed mixture.
- Sift together the flour, baking powder, baking soda, salt, ground cloves, and cinnamon.
- Add dry ingredients alternately with 1 cup of sour milk to the creamed mixture.
- Beat the 3 egg whites until stiff and fold into the batter.
- Add vanilla extract and mix well.
- Pour batter into three lined layer cake pans.
- Bake in a 350°F oven for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes and frost with cream cheese or vanilla frosting.
Tips & Substitutions
When making this jam cake, ensure the butter is softened for easier creaming with sugar. You can substitute sour milk with regular milk mixed with a tablespoon of vinegar or lemon juice. If you prefer a different flavor, consider using peach or strawberry jam. For a more intense spice flavor, you might add a pinch of nutmeg along with the cinnamon and cloves.
Serving Suggestions
This Blackberry or Raspberry Jam Cake is delightful when served with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee for afternoon tea. For an extra treat, consider frosting it with cream cheese frosting, which complements the jam's sweetness perfectly. Enjoy it as a dessert or a sweet brunch item alongside Grit Casserole.
Storage & Reheating
Store any leftover jam cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm them in an oven at low heat until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blackberry Or Raspberry Jam Cake contains roughly 517 calories, with 5g protein, 61g carbohydrates, and 24g fat. It is a good source of calcium (18% of the Daily Value), vitamin C (13% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 608mg per serving (26% 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 other types of jam for this recipe?
Absolutely! While the recipe calls for blackberry or raspberry jam, you can experiment with other flavors like strawberry, apricot, or even mixed berry jam. Just keep in mind that different jams may alter the flavor and sweetness of the cake slightly.
What is the best way to frost the jam cake?
The best way to frost your jam cake is to allow it to cool completely before applying any frosting. For a smooth finish, use a cream cheese frosting for a tangy complement to the sweetness of the jam. Alternatively, a light vanilla frosting or whipped cream can also enhance the cake's flavor.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time! Bake the layers, let them cool completely, and then wrap them tightly in plastic wrap. Store in the refrigerator for up to 3 days or freeze for up to a month. Frost the cake just before serving for the best texture and flavor.
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).