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Blackberry Jam Cake I

Barbara

Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners' sugar glaze.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
  2. Dissolve soda in buttermilk, stirring well.
  3. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
  5. Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake
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Reviews

Steve
8
8/29/2002

This is one of the best cakes I have ever had. It came out perfectly!

sydny
7
8/29/2002

This cake is moist and very tender. Everyone who tasted it loved it. It is purple, but considering the jam that was not unexpected. I used it for my son's second birthday, and it suited the palates of the children and the adults.

MITCHELMCKEE
5
7/10/2003

very good cake recipe easy to make also. thanks