Blackberry Jam Cake with Cream Cheese Icing

    55 minutes

    A delicious light and fruity blackberry jam cake with cream cheese icing. Great for a summer dessert with ice cream, or with coffee.

    8 people made this

    Serves: 12 

    • 2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 2/3 cup chopped pecans (optional)
    • 1/2 cup (80g) raisins
    • 100g shortening, such as butter or margarine
    • 1 cup (200g) white sugar
    • 3 eggs
    • 1 cup blackberry jam
    • 3/4 cup (180ml) buttermilk
    • 55g butter
    • 225g cream cheese
    • 450g icing sugar
    • 1/2 teaspoon vanilla essence

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Grease and flour two 23cm round pans. Preheat oven to 180 degrees C.
    2. Mix flour with bicarb soda, salt, cinnamon and cloves. Add nuts and raisins to dry ingredients if using.
    3. In a separate bowl cream shortening and sugar. Add eggs one at a time, beating continuously. Add jam. Add flour mixture alternately with milk. Pour batter into prepared pans.
    4. Bake for 35 minutes. Cool, and ice with cream cheese icing.
    5. To make cream cheese icing: mix together until creamy 55g butter, cream cheese, icing sugar and vanilla.

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    Reviews and Ratings
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    Reviews in English (5)


    Ths cake was wonderful!! It reminded me of the one my grandmother used to make-Delicious!  -  29 Apr 2001  (Review from Allrecipes USA and Canada)


    I only used the icing recipe, I have a recipe for my grandma's jam cake. But the icing was really good.  -  23 Dec 2009  (Review from Allrecipes USA and Canada)


    This smelled great while it was baking and it is good but you should use parchment in the pans. It really stuck badly. The base of each layer is rather tough and chewy. Maybe it will soften up after it sits with the frosting though. It is rather sweet but I bet my kids will like it. I have never had a jam cake before this one so I wasn't sure what to expect. We'll probably eat it up but I am not sure I would make it again.  -  23 Feb 2013  (Review from Allrecipes USA and Canada)