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My review
Blackberry Jam Cake III
Jo Ann Herrington
"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 calsOriginal recipe yields 16 servings (3 - 9 inch round pans)
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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 g fat; 46 g carbohydrates; 5.5 g protein; 101 mg cholesterol; 205 mg sodium. Full nutrition
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
8/18/2007
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
8/25/2006
This was ok. It was a bit dry for my taste - I probably won't make again.
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8/18/2007
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,...
12/27/2004
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.
10/27/2011
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 ...
10/4/2004
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!
8/25/2006
This was ok. It was a bit dry for my taste - I probably won't make again.
7/7/2014
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 ...