My family and I really enjoyed this cake and found it as described. It does not taste like blackberry jam; however, the jam does impart a very unique flavor to the cake, especially alongside the spices, and also adds to the texture of the cake, which is quite dense, but not heavy or leaden. Also to be mentioned is that the next day, the cake tasted even better, the flavors melded, were enhanced and the cake was very moist. I think next time I will make it the night before and store it.
NOTE: It makes a ton of batter, enough for two bundt cakes, so I recommend halfing the recipe or making two cakes.
In American recipes, I always half the sugar (1 cup), which I did with this recipe. Especially with the jam, which has loads of sugar in it anyway. The sweetness was perfect.
I also substituted 1 cup of toasted pecans, because we do live in the south where they are plentiful and reasonably priced. I omitted the raisins.
I dusted the finished cake with powdered sugar and garnished with fresh blackberries. Also, had some canned whipped topping for each plate. Very elegant.
I would recommend this cake as it tastes delicious and unique, plus it makes a beautiful presentation. (I have posted a pic.)
Thanks to Amy and her gramma for this traditional recipe !
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My family and I really enjoyed this cake and found it as described. It does not taste like...