Blackberry Jam Cake I Recipe - Allrecipes.com
Blackberry Jam Cake I Recipe

Blackberry Jam Cake I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 bundt cake Change Servings
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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 More Reviews

Most Helpful Positive Review
Aug 29, 2002

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

 
Most Helpful Critical Review
Aug 29, 2002

Not to my liking, but 15 yr old son loved it.

 

12 Ratings

Aug 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.

 
Jul 10, 2003

very good cake recipe easy to make also. thanks

 
Aug 29, 2002

I didn't think it was anything special, but my hubby and child and guests liked it a lot, so I conclude it's a good idea to keep it in my box.

 
Aug 29, 2002

I had plenty of this cake leftover, it wasn't popular with my familt.

 
Aug 29, 2002

Something just didn't work in the recipe, I suspect it was the allspice. Usually, my cakes disappear at parties and this one had plenty left over. Doubt that I will try it again.

 
Mar 11, 2015

Tried it with apricot preserves. Also very good!! Yum!! This time, it'sWith this and the blueberry version, I used the whole eggs and omitted the cocoa powder. Again, the picture is during the cooling stage - the line formed even faster tonight. Definitely s keeper!

 

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Nutrition

  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 63 g
  • 20%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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