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Blackberry Jam Cake III

Rated as 4.18 out of 5 Stars

"This recipe has been in my family for years. My grandmother always baked it for Christmas and now I do the same. Frost with Cream Cheese Frosting."
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Ingredients

1 h servings 325
Original recipe yields 16 servings (3 - 9 inch round pans)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 325 calories; 13.9 46 5.5 101 205 Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is my first experience with any kind of jam cake, and I must say I'm mightily happy. Based on observations of other reviewers who said this cake was "dry" I added a 1/4 c of vegetable oil,...

Most helpful critical review

This was ok. It was a bit dry for my taste - I probably won't make again.

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This is my first experience with any kind of jam cake, and I must say I'm mightily happy. Based on observations of other reviewers who said this cake was "dry" I added a 1/4 c of vegetable oil,...

I thought it was a little dry. I might add more jam, more milk, or use slightly less flour the next time I make it.

Jo Ann's recipe is similar to my mom's. This cake is better when made ahead of time. After it has cooled completely, wrap tightly in foil and store in a cool place for several days. The cake ...

Not very moist, but still very tasty!

I forwarded this recipie to my Mom, who made it for "cards with the girls." It was a smash hit! She added some of the jam to the frosting for flavor and color. A hit!

This was ok. It was a bit dry for my taste - I probably won't make again.

We aren't huge on cake eating here so I like to take cake recipes and make cupcakes - we like them much better! That was what I did to this recipe. I did cut the recipe in half and made a few ...

Made this yesterday and is was delicious. Only problem was jam seemed to settle at the bottom of pan and was hard to get out. Any suggestion as to what I did wrong. Over mixed in jam?