Mama'S Blackberry Cake
A moist blackberry cake with warm spices and a rich jam flavor, perfect for family gatherings and dessert lovers who enjoy fruity, spiced baked treats.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add beaten egg yolks and cold water; mix well.
- In a separate bowl, combine flour with cinnamon, cloves, nutmeg, and soda.
- Add the spice-flour mixture and blackberry jam to the creamed mixture; blend thoroughly.
- Beat egg whites until stiff peaks form and fold into the batter last.
- Pour the batter into a greased baking pan.
- Bake at 350°F for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. You can substitute blackberry jam with other berry jams or preserves if needed. Adding a tablespoon of lemon juice can enhance the flavor. If you prefer a less spiced cake, reduce the amount of cinnamon and cloves to suit your taste. This recipe is also adaptable for gluten-free diets using a 1:1 gluten-free flour blend.
Serving Suggestions
Serve Mama's Blackberry Cake as a delightful dessert alongside a dollop of whipped cream or a scoop of ice cream. It pairs beautifully with a cup of tea or coffee for an afternoon treat. Consider serving it with a side of fresh berries for added flavor, or try it with a scoop of vanilla ice cream for a comforting dessert. For more ideas, explore American recipes that complement this cake.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, which can extend freshness by up to a week. To reheat, place slices in the microwave for about 10-15 seconds or enjoy it cold. You can also serve it warm with a scoop of vanilla ice cream for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Blackberry Cake contains roughly 407 calories, with 7g protein, 71g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (101% of the Daily Value), iron (48% of the Daily Value), and calcium (37% of the Daily Value), and a good source of potassium and protein. It also contributes 28g 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?
Yes, you can use fresh blackberries, but you'll need to adjust the recipe slightly. Mash about 1 cup of fresh blackberries and reduce the liquid by 1-2 tablespoons. This will add natural flavor and moisture, but keep in mind that the texture will differ from using jam.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Baking times may vary, so start checking around the 40-minute mark. If the top is browning too quickly, you can cover it loosely with foil.
Can I freeze this cake?
Yes, you can freeze Mama's Blackberry Cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving. Enjoy it as a quick dessert option anytime!
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).