Blackberry Jam Cake III Recipe - Allrecipes.com
Blackberry Jam Cake III Recipe
  • READY IN 1 hr

Blackberry Jam Cake III

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 - 9 inch round pans Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2007

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!

 
Most Helpful Critical Review
Aug 25, 2006

This was ok. It was a bit dry for my taste - I probably won't make again.

 

11 Ratings

Dec 27, 2004

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.

 
Aug 07, 2005

Not very moist, but still very tasty!

 
Oct 04, 2004

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!

 
Aug 29, 2002

Yum!

 
Oct 27, 2011

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.

 
Jul 07, 2014

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!

 

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Nutrition

  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 46 g
  • 15%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 205 mg
  • 8%

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

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