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Blackberry Jam Cake III

Blackberry Jam Cake III

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    1 h
Jo Ann Herrington

Jo Ann Herrington

This recipe has been in my family for years. My grandmother always baked it for Christmas and now I do the same. Frost with Cream Cheese Frosting.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KATYPI
9

KATYPI

8/18/2007

This is my first experience with any kind of jam cake, and I must say I'm mightily happy. Based on observations of other reviewers who said this cake was "dry" I added a 1/4 c of vegetable oil, and also added 1 c of raisins. I cooked this in a bundt pan for 55 minutes. Cake is delightfully moist and full of spicy aroma and flavor. It doesn't need any kind of frosting, though I suppose a little powdered sugar would be a nice addition. Thank you for this lovely submission!

VAL ADAMS
7

VAL ADAMS

12/27/2004

I thought it was a little dry. I might add more jam, more milk, or use slightly less flour the next time I make it.

Lindsey
2

Lindsey

8/7/2005

Not very moist, but still very tasty!

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