"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." — Jo Ann Herrington
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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.
Made this yesterday and is was delicious. Only problem was jam seemed to settle at the bottom of pan and was hard to get out. Any suggestion as to what I did wrong. Over mixed in jam?
* 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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