Granny Jane'S Blackberry Jam Cake
A rich blackberry jam cake featuring warm spices, pecans, and raisins, perfect for special occasions or family gatherings, with a moist, flavorful crumb and fruity sweetness.
Ingredients
Instructions
- Mix all ingredients together, saving 1/2 cup of flour to dredge the nuts and raisins.
- Dredge the pecans and raisins in the reserved flour.
- Add the dredged nuts and raisins to the batter and mix well.
- Stir in the jar of blackberry jam or preserves.
- Pour the batter into cake pans about 1/3 inch thick or thinner if desired.
- Bake until the cake is done and a toothpick inserted in the center comes out clean.
- Prepare a syrup for icing as desired.
- Cut into 7 to 9 layers and serve.
Tips & Substitutions
For a lighter texture, try substituting half the lard and butter with applesauce or Greek yogurt. If you can't find self-rising flour, mix 3 cups of all-purpose flour with 1.5 teaspoons of baking powder and 0.5 teaspoons of salt. To enhance the flavor, consider adding a splash of almond extract along with the vanilla.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of hot tea or coffee. Consider adding a fruit compote or a side of Jubilee Cheese Pie for a refreshing contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Jane'S Blackberry Jam Cake contains roughly 819 calories, with 12g protein, 48g carbohydrates, and 62g fat. It is an excellent source of dietary fiber (32% of the Daily Value) and protein (23% of the Daily Value), and a good source of iron and calcium. It also contributes 9g 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?
Yes, you can use fresh blackberries, but you'll need to cook them down to create a thicker consistency similar to jam. Simmer the berries with a little sugar until they break down before adding them to the batter.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the self-rising flour with a gluten-free all-purpose blend that includes xanthan gum. Ensure all other ingredients are certified gluten-free, especially the baking soda and spices.
What can I use instead of lard?
If you prefer not to use lard, a combination of unsalted butter and coconut oil works well as a substitute. This will provide a similar richness while keeping the cake moist and flavorful.
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).