Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This recipe is very moist and dense and reminds me of a good fruit cake. Even though the directions call for a tube pan, I usually use a 9 x 13 cake pan. And to my personal taste, the nuts can be omitted and never missed.

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
  3. In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
  4. Beat in eggs, one at a time, beating well after each addition.
  5. Beat in sour cream and jam.
  6. Sift or stir together flour, soda and spices. Reserve a small amount to coat the dates, raisins and nuts. Stir remaining dry ingredients into jam mixture.
  7. Stir in flour-coated fruits and nuts.
  8. Pour batter into prepared cake pan and bake for approximately 1 to 1 1/2 hours (will depend on which type of pan you use) or until it tests done.

Reviews

(2)
Most Helpful

This is a lovely, moist cake with a deep color. It doesn't need icing, it's lovely as it is. I used chopped walnuts, and I thought the nuts were a great ingredient feature. I would use more! I used raisins and dates, and also dried strawberries...very nice! If I ever see dried blackberries (I may just dry some, myself!), I think they would make a superb addition to this moist cake.

Mme M April 06, 2007

GREAT, GREAT, GREAT ~ Such an outstanding cake, this is!! The cake is simply chucked full of taste, & the blackberry jame makes it wonderful! I did include the nuts, just to see what they WHOLE thing tasted like, & I wasn't disappointed! AND, it couldn't be easier to make ~ certainly a keeper! Thanks so much for sharing this recipe!

Sydney Mike April 05, 2007

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