Blackberry Jam Cake

    Blackberry Jam Cake

    (11)
    1save
    55min


    11 people made this

    If you've never cooked a jam cake before, try this one first! It's easy to make and delicious, especially when iced with cream cheese icing.

    Ingredients
    Serves: 16 

    • 250g butter, softened
    • 1 cup (250g) white sugar
    • 6 eggs
    • 1 cup (250ml) buttermilk
    • 3 cups (375g) plain flour
    • 1 teaspoon bicarb soda
    • 1 tablespoon ground cinnamon
    • 1 tablespoon ground allspice
    • 1 tablespoon ground cloves
    • 1 cup seedless blackberry jam

    Directions
    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat oven to 165 degrees C. Grease and flour 3 20cm cake tins. Mix together the flour, bicarb 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 and Ratings
    Global Ratings:
    (11)

    Reviews in English (11)

    by
    9

    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!  -  18 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    8

    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.  -  27 Dec 2004  (Review from Allrecipes USA and Canada)

    by
    2

    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.  -  27 Oct 2011  (Review from Allrecipes USA and Canada)

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