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.
- 1 cup butter, room temperature
- 2 cups white sugar
- 1⁄3 cup cooking oil
- 6 eggs
- 6 tablespoons sour cream
- 2 cups blackberry jam
- 3 cups flour, sifted
- 2 teaspoons baking soda
- 2 teaspoons nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon clove, ground
- 1 teaspoon allspice, ground
- 1 cup dates, chopped
- 1 cup raisins
- 1 1⁄2 cups pecans or 1 1⁄2 cups walnuts, chopped
Directions See How It's Made
- Preheat oven to 325.
- Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
- In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Beat in sour cream and jam.
- 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.
- Stir in flour-coated fruits and nuts.
- 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.