Grandma Creamer'S Blackberry Jam Cake
A rich, moist blackberry jam cake infused with warm spices and cocoa, perfect for family gatherings or afternoon tea, offering a delightful berry and spice flavor profile.
Ingredients
Instructions
- Beat eggs; add sugar and lard or margarine.
- Mix dry ingredients (baking soda, baking powder, cinnamon, allspice, flour, cocoa) and add them to the egg mixture a little at a time, alternating with the buttermilk.
- Add the cocoa in warm water to the batter.
- Adjust the batter consistency with additional flour if needed; it should be thicker than normal cake batter.
- Fold in the blackberry jam into the batter.
- Pour the batter into three greased cake pans.
- Bake at 375°F until done, approximately 30 minutes.
Tips & Substitutions
For a lighter texture, you can replace half of the lard or margarine with unsweetened applesauce. If you don’t have buttermilk, mix 3/4 cup of milk with a tablespoon of vinegar and let it sit for 5 minutes. When adding the blackberry jam, a swirl effect creates a beautiful marbled appearance, so avoid over-mixing.
Serving Suggestions
Serve slices of this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with Granny Smith Salad for a balanced meal. This cake also makes a lovely accompaniment to brunch, alongside Fred Perez's Belgian Waffles.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and microwave for 10-15 seconds, or enjoy cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Creamer'S Blackberry Jam Cake contains roughly 201 calories, with 6g protein, 40g carbohydrates, and 2g fat. It is a good source of iron (16% of the Daily Value), dietary fiber (13% of the Daily Value), and calcium (12% of the Daily Value). It also contributes 4g 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 a different type of fat instead of lard or margarine?
Yes, you can substitute lard or margarine with unsalted butter or coconut oil for a different flavor profile. Just make sure the fat is softened or melted to ensure even mixing into the batter.
What can I substitute for blackberry jam?
If blackberry jam is unavailable, you can use raspberry or blueberry jam as a tasty alternative. Each will impart a unique flavor to the cake while still maintaining the jammy texture.
Can I bake this cake in a different pan?
Absolutely! While this recipe is designed for three round cake pans, you can use a 9x13 inch baking pan. Just adjust the baking time to about 40-45 minutes and check for doneness with a toothpick.
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).