Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blackberry Jam Cocoa Cake Recipe
    Lost? Site Map

    Blackberry Jam Cocoa Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    CAKE

    ICING

    Directions:

    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.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on February 22, 2007

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    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
    24%
    Total Fat 13.5 g
    20%
    Saturated Fat 8.3 g
    41%
    Cholesterol 35.6 mg
    11%
    Sodium 187.3 mg
    7%
    Total Carbohydrate 90.4 g
    30%
    Dietary Fiber 1.5 g
    6%
    Sugars 61.4 g
    245%
    Protein 5.0 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites