Recipe by 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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seedless blackberry jam
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!
This was ok. It was a bit dry for my taste - I probably won't make again.
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.
Not very moist, but still very tasty!
I forwarded this recipie to my Mom, who made it for "cards with the girls." It was a smash hit! She added some of the jam to the frosting for flavor and color. A hit!
Jo Ann's recipe is similar to my mom's. This cake is better when made ahead of time. After it has cooled completely, wrap tightly in foil and store in a cool place for several days. The cake will become very moist. It can also be placed in the freezer, then thawed in the foil wrap. It should be rewrapped after cutting and stored in a cool place or the fridge. We serve it with whipped cream or just by itself.
We aren't huge on cake eating here so I like to take cake recipes and make cupcakes - we like them much better! That was what I did to this recipe. I did cut the recipe in half and made a few changes. It sounds like from the reviews this recipe is pretty good to start so because I did make it with some changes I am giving it a rating of 4. I reduced the amount of allspice and cloves. The amount just seemed too much for our preference. I also made my own buttermilk with sour cream, apple cider vinegar and a little bit of almond milk. To frost I made a blackberry buttercream by adding blackberry jam to the buttercream I was making. Turned out pretty good - and I will definitely be sharing at the office tomorrow!
* Percent Daily Values are based on a 2,000 calorie diet.
Blackberry Jam Cake III
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 125
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