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.
Jo Ann Herrington
250g butter, softened
1 cup (250g) white sugar
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
Preparation:30min › Cook:25min › Ready in:55min
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.
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.
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.