Blackberry Pecan Cake

Blackberry Pecan Cake

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This recipe is a little more interesting than fruit cake, and for a special treat the pecans may be soaked in bourbon several days before the cake is made.

Debbie Collins

Serves: 20 

  • 225g butter
  • 2 cups (400g) white sugar
  • 3 eggs
  • 1 teaspoon bicarb soda
  • 3 cups (375g) plain flour
  • 1 cup (250ml) buttermilk
  • 1 cup blackberry jam
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 cup raisins

Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

  1. Preheat oven to 180 degrees C. Lightly grease one 25cm ring tin and set aside.
  2. Cream together the butter and sugar. Add eggs separately, beating well after each.
  3. Sift together bicarb soda and flour; add alternately with buttermilk to creamed mixture. Mix well.
  4. Add jam, pecans, coconut and raisins. Mix well and pour into prepared tin. Bake for one hour or until toothpick inserted in centre comes out clean.

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