Blackberry Jam Cake

READY IN: 1hr 50mins
Recipe by Mary K. W.

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.

Top Review by Mme M

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.

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.

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