Blackberry Jam Cake

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.

• Ready In: 1 hr 50 mins
• Serves: 16

Ingredients

• 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

1. Preheat oven to 325.
2. Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
3. In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
4. Beat in eggs, one at a time, beating well after each addition.
5. Beat in sour cream and jam.
6. 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.
7. Stir in flour-coated fruits and nuts.
8. 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.