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Blackberry Jam Cake I

"Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners' sugar glaze."
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servings 314 cals
Serving size has been adjusted!
Original recipe yields 12 servings (1 bundt cake)


  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
  2. Dissolve soda in buttermilk, stirring well.
  3. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
  5. Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake

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Read all reviews 12
  1. 13 Ratings

Most helpful positive review

This is one of the best cakes I have ever had. It came out perfectly!

Most helpful critical review

Not to my liking, but 15 yr old son loved it.

Most helpful
Most positive
Least positive

This is one of the best cakes I have ever had. It came out perfectly!

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 pala...

very good cake recipe easy to make also. thanks

Not to my liking, but 15 yr old son loved it.

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.

Tried it with apricot preserves. Also very good!! Yum!! This time, it'sWith this and the blueberry version, I used the whole eggs and omitted the cocoa powder. Again, the picture is during the c...

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