Mam-Ma'S Blackberry Jam Cake
A rich, moist blackberry jam cake with warm spices and nutty pecans, perfect for special occasions or cozy gatherings with a fruity, spiced flavor profile.
Ingredients
Instructions
- Cream softened butter and sugar in an electric mixer.
- Add eggs, one at a time; whip well in between at high speed.
- Sift flour with spices and salt.
- Add soda to buttermilk and stir well.
- Fold in flour, mixing alternately with buttermilk mixture.
- Add wine or apple juice; then mix in pecans and blackberry jam.
- Pour batter into 3 well-greased and floured 9-inch pans.
- Bake at 325°F (163°C) for 30 to 40 minutes. Test with a straw; when clean, remove from oven.
- Cool in pans for 5 minutes.
- Invert on a cake rack and leave pans over the cake for 10 minutes to ensure moistness.
Tips & Substitutions
To achieve a lighter texture, make sure to cream the butter and sugar thoroughly until fluffy. If you don’t have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. For a nut-free version, simply omit the pecans. This cake also pairs beautifully with Judith C. Michael'S Easy Icing for added sweetness.
Serving Suggestions
This blackberry jam cake is delightful on its own but can be served with a scoop of vanilla ice cream or a drizzle of Chocolate Dip For Fruit for an indulgent treat. It also pairs well with a cup of tea or coffee. Consider serving with fresh berries for a refreshing contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds until warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mam-Ma'S Blackberry Jam Cake contains roughly 331 calories, with 6g protein, 37g carbohydrates, and 19g fat. It is a good source of vitamin C (16% of the Daily Value), dietary fiber (13% of the Daily Value), and protein (11% 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 fresh blackberries instead of blackberry jam?
While fresh blackberries can add a nice flavor, they won’t provide the same sweetness and moisture that blackberry jam does. If you prefer a fresh fruit version, consider making a blackberry compote to layer between cake layers instead.
What can I substitute for sherry wine?
If you don't have sherry wine on hand, apple juice is an excellent substitute that maintains the cake's moisture and taste. You could also use grape juice or a splash of vanilla extract if you want to avoid alcohol altogether.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the mix contains xanthan gum or add it separately to help mimic the structure of traditional flour. The taste should remain delicious!
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).