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    You are in: Home / Recipes / Blackberry Jam Cocoa Cake Recipe
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    Blackberry Jam Cocoa Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Mercy's Note:

    This was my great aunt's personal recipe and it was, in turn, my grandmother's favorite cake. I hope you enjoy this simple and delicious cake as much as they did!

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    Units: US | Metric




    1. 1
      Cream together the butter and sugar.
    2. 2
      Add the jam, cinnamon and nutmeg.
    3. 3
      Blend the dry ingredients together.
    4. 4
      Add the dry ingredients to the mixture alternately with the sour milk.
    5. 5
      Bake in greased tubular (or bundt) pan at 350°F for 45 to 60 minutes.
    6. 6
      Boil the sugar, milk and nutmeg together for a couple of minutes.
    7. 7
      Stir in enough of the powdered sugar to make a ‘drizzle’.
    8. 8
      Drizzle the icing over the cake and let it run down the sides and middle.

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    Ratings & Reviews:

    • on February 22, 2007


      I baked this cake as directed. I did change the icing a tiny bit in that I added a capful of vanilla and I didn't have any powdered sugar so I added a little brown sugar and some cornstarch to thicken it. The cake doesn't have much of a blackberry taste (I used homemade jam) nor much of a chocolate taste. It tastes a little like gingerbread. It's very tender and spicy. If you love nutmeg, you'll love this cake. My husband and I agreed that the cake is good just not what you'd expect from the title.

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    Nutritional Facts for Blackberry Jam Cocoa Cake

    Serving Size: 1 (162 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 496.4
    Calories from Fat 122
    Total Fat 13.5 g
    Saturated Fat 8.3 g
    Cholesterol 35.6 mg
    Sodium 187.3 mg
    Total Carbohydrate 90.4 g
    Dietary Fiber 1.5 g
    Sugars 61.4 g
    Protein 5.0 g

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