Old-Fashioned West Virginia Blackberry Jam Cake
A moist, flavorful blackberry jam cake with warm spices, perfect for family gatherings or holiday desserts, offering a delightful combination of fruity sweetness and aromatic spice.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Lightly grease and flour a 9 x 13-inch baking pan.
- In a large bowl, blend sugar, spices (nutmeg, cinnamon, allspice), salt, soda, baking powder, and flour.
- Add milk, shortening or butter, and eggs to the dry ingredients. Mix until creamy and well combined.
- Stir in the blackberry jam or preserves until fully incorporated.
- Pour the batter into the prepared pan, spreading evenly.
- Bake for approximately 35 minutes, or until the cake has slightly left the sides of the pan and a toothpick inserted in the center comes out clean.
- Allow to cool before serving. Nuts may be added if desired.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don't have blackberry jam, raspberry or blueberry preserves can be excellent substitutes. Make sure to cream the shortening or butter well to incorporate air, which will help the cake rise. To add a twist, you can mix in some chopped nuts or dried fruit.
Serving Suggestions
This blackberry jam cake is delightful on its own, but you can elevate the experience by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a warm cup of tea or coffee for a comforting dessert. It also complements a light fruit salad beautifully, making it a versatile choice for gatherings.
Storage & Reheating
Store any leftover blackberry jam 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, slice individual pieces and warm them in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned West Virginia Blackberry Jam Cake contains roughly 631 calories, with 3g protein, 28g carbohydrates, and 58g fat. It is a good source of dietary fiber (18% of the Daily Value) and calcium (12% of the Daily Value). It also contributes 5g 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?
While fresh blackberries can add a nice flavor, using jam ensures the cake has the right moisture and sweetness. If you wish to use fresh blackberries, consider adding additional sugar and a bit of water to create a similar consistency.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture. This can provide a delicious alternative while maintaining the cake's moisture and flavor.
What can I do if the cake doesn't rise properly?
If your cake doesn't rise, it could be due to expired baking powder or soda. Always check the freshness of your leavening agents before baking. Additionally, ensure that you mix the batter just until combined to avoid overmixing, which can lead to denser cakes.
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).