Blackberry Walnut Cake

    1 hour 5 minutes

    This is a deliciously rich and spicy cake made with blackberry jam and walnuts. It's different! Ice with cream cheese icing, if desired.

    15 people made this

    Serves: 12 

    • 250g butter, softened
    • 2 cups (440g) white sugar
    • 8 eggs
    • 2 teaspoons bicarb soda
    • 2 tablespoons water
    • 2 cups seedless blackberry jam
    • 3 1/2 cups (420g) plain flour
    • 1 1/2 teaspoons ground cloves
    • 2 teaspoons ground nutmeg
    • 1 tablespoon ground cinnamon
    • 1 teaspoon salt
    • 1 cup (250ml) buttermilk
    • 1 cup chopped walnuts
    • 1/2 cup sultanas

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Preheat the oven to 180 degrees C. Grease three 23cm round cake tins and set aside.
    2. In a large bowl beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the bicarb soda in the water; stir into the batter along with the blackberry jam.
    3. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the walnuts and sultanas. Divide the batter equally between the three tins and spread in an even layer.
    4. Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle then invert the cakes over a wire rack and remove pans to cool completely.

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    Reviews in English (19)


    Georgia was my grandmother, but she passed away in January of this year. She was poor and had no access to cookbooks. Of course, there are tons of jam cake recipes out there, but this was her own special recipe, written and modified many times to make good use of the things she had lots of -- homemade blackberry jam, walnuts, buttermilk, butter and eggs. I can't speak for anyone else's recipe, but my grandma's special tricks included cutting circles from brown paper, greasing those with butter, and lining her round cake pans to keep the cakes from sticking. She was a phenomenal person.  -  01 Oct 2008  (Review from Allrecipes USA and Canada)


    My grandmother, too, was a proud Virginia lady who called her recipes receipts (which is the traditional old English way).She called her jam cakes Tennessee Jam Cake because she had eaten her first one at a wedding there and had requested the recipe from a cousin who had cooked it for the wedding feast. It is entirely correct to call a jam cake, in the south, Tennessee Jam Cake because it is traditionally associated with that state and its long and noble culinary traditions- no matter where it was invented -England has a very similar cake- it is Tennessee Jam Cake! Last word! Tradition rules! Oh yes, I can't imagine anything but burnt sugar icing on jam cake; by all means try cream cheese, but I think you will go back to caramel. I use cream to keep the burnt sugar from curdling- forget the calories! My grandmother beat the egg whites separately to lighten the cake. Misha  -  26 Feb 2009  (Review from Allrecipes USA and Canada)


    Great taste. I was curious on this and wanted to try it out for my father-in-laws birthday. This came out similar to what I would consider a spice cake and I did not really taste the jam. Thank you for sharing the recipe and your story about Georgia.  -  05 Mar 2009  (Review from Allrecipes USA and Canada)