Hang tight!
"Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners' sugar glaze." — Barbara
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1/4 cup butter
1 cup white sugar
2 egg yolks
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup blackberry preserves
1 cup sifted confectioners' sugar
2 tablespoons milk
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
This is one of the best cakes I have ever had. It came out perfectly!
Not to my liking, but 15 yr old son loved it.
11 Ratings
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.
very good cake recipe easy to make also. thanks
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.
I had plenty of this cake leftover, it wasn't popular with my familt.
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.
Pretty Good, but it lacked something. Everyone at work liked it, but I wasn't 100% happy with it. It needed a glaze, to make it a bit more perfected
* Percent Daily Values are based on a 2,000 calorie diet.
Blackberry Jam Cake I
Serving Size: 1/12 of a recipe Servings Per Recipe: 12 Amount Per Serving Calories: 314 Calories from Fat: 54
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