Blackberry Jam Cocoa Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
CAKE
- 236.59 ml sugar
- 118.29 ml butter
- 118.29 ml blackberry jam
- 4.92 ml ground cinnamon
- 2.46 ml nutmeg
- 236.59 ml sour milk
- 2.46 ml baking soda
- 14.79 ml cocoa powder
- 473.18 ml all-purpose flour
-
ICING
- 236.59 ml sugar
- 118.29 ml milk
- 2.46 ml nutmeg
- powdered sugar
directions
- Cream together the butter and sugar.
- Add the jam, cinnamon and nutmeg.
- Blend the dry ingredients together.
- Add the dry ingredients to the mixture alternately with the sour milk.
- Bake in greased tubular (or bundt) pan at 350°F for 45 to 60 minutes.
- Boil the sugar, milk and nutmeg together for a couple of minutes.
- Stir in enough of the powdered sugar to make a ‘drizzle’.
- Drizzle the icing over the cake and let it run down the sides and middle.
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Reviews
-
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.
RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.