Blackberry Jam Cocoa Cake

READY IN: 1hr 15mins
Recipe by Mercy

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!

Top Review by jneen

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.

Ingredients Nutrition


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

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