Mother'S Blackberry Jam Cake
A rich, moist blackberry jam cake blending warm spices, raisins, and pecans, perfect for sharing at celebrations or family gatherings with its luscious fruit and aromatic flavors.
Ingredients
Instructions
- Cream butter and sugar; dissolve soda in buttermilk.
- Add eggs, one at a time, to the butter and sugar mixture.
- Blend flour and spices together.
- Add alternately with milk to the butter and sugar mixture. Then add vanilla, jam, raisins, and nuts.
- Mix well until the batter is thick.
Tips & Substitutions
For a lighter cake, consider using half the amount of butter and replacing it with unsweetened applesauce. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Ensure your eggs are at room temperature for better incorporation into the batter. For added flavor, try incorporating orange zest into the mixture.
Serving Suggestions
Serve slices of Mother’s Blackberry Jam Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a warm cup of tea or coffee. For a delightful contrast, consider serving it alongside a light 'Cooling Salad' to balance the richness of the cake.
Storage & Reheating
Store any leftover blackberry jam cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 350°F for 10 minutes, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Blackberry Jam Cake contains roughly 2227 calories, with 23g protein, 237g carbohydrates, and 141g fat. It is an excellent source of dietary fiber (118% of the Daily Value), calcium (81% of the Daily Value), and vitamin C (77% of the Daily Value). Note that it is relatively high in sodium, at 830mg per serving (36% 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 fresh blackberries instead of jam?
While fresh blackberries can be used, they may alter the texture and moisture of the cake. If you prefer fresh fruit, consider making a blackberry compote to swirl into the batter, but keep in mind that additional sugar may be necessary to balance the tartness.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking soda is also gluten-free. This will help maintain the structure while accommodating those with gluten sensitivities.
What can I substitute for pecans?
If you're not a fan of pecans or have a nut allergy, you can substitute them with sunflower seeds or pumpkin seeds for a similar crunch. Alternatively, you can omit them altogether and add more raisins for added sweetness and texture.
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).