Blackberry Jam Cake, a scrumptious and nostalgic treat, has been passed down through generations, with each family adding their own unique touch to its preparation. This velvety cake, infused with the sweet-tart flavor of blackberries, is often associated with warm summer days and the abundance of fresh berries. As you embark on your culinary journey to create the best fourth-generation blackberry jam cake, let us guide you through the process, ensuring that your cake stands out with its moist texture, vibrant color, and unforgettable taste.
Check out the recipes below so you can choose the best recipe for yourself!
BLACKBERRY JAM CAKE
Recipe from the newspaper years ago. This is a thick, solid cake so it needs to cook the entire recommended time unless your oven cooks hotter.
Provided by True Texas
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Sift all dry ingredients together.
- Cream shortening and sugar.
- Add egg yolks to shortening mixture and beat well.
- Add flour mixture alternately with sour milk.
- Add vanilla and blackberry jam.
- Fold in stiffly beaten egg whites.
- Bake in greased tube pan at 350 degrees for 1 hour and 45 minutes.
Nutrition Facts : Calories 6073.9, Fat 237.5, SaturatedFat 63.2, Cholesterol 870.4, Sodium 2329.2, Carbohydrate 922.7, Fiber 15.6, Sugar 570.9, Protein 73.2
BLACKBERRY JAM CAKE
Provided by Becky Mercuri
Categories Cake Dessert Bake Blackberry Summer Jam or Jelly
Number Of Ingredients 13
Steps:
- Preheat oven to 300°. Dissolve soda in buttermilk. Cream butter and gradually add sugar; add egg yolks. Sift together flour and spices. Add to creamed mixture alternately with the buttermilk mixture. Add vanilla and jam. Fold in the beaten egg whites. Bake in a well-greased, deep 10-inch tube or Bundt pan in a 300° oven for 15 minutes, then at 350° for 15 minutes, and then at 360° for 30 to 40 minutes. Test with cake tester before removing from oven. Remove from oven, unmold cake to a rack, and cool.
FOURTH GENERATION BLACKBERRY JAM CAKE
Another amazing recipe from Paula Deen
Provided by Jamallah Bergman @pmyodb1
Categories Cakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350. Grease and flour two 10inch round cake pans.
- For the cake, in a mixing bowl, cream the shortening and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each. Sift flour with the baking powder,soda,salt and spices. Add the flour mixture alternately with the buttermilk,beginning and ending with the flour. Stir in the nuts and raisins, then stir in the jam.
- Pour the batter into the prepared pans and bake for 30 to 40 minutes or until the cake pulls away from the pan. Cool the cakes in the pans for 10 minutes, then turn them out onto cake racks to cool completely.
- While cake cools, make the icing. Melt the butter into a saucepan, add the brown sugar, and bring to a boil. Boil over low heat for 2 minutes, stirring constantly. Add the milk and continue stirring until the mixture returns to a boil. Remove the pan from the heat and scrape the mixture into a mixing bowl. Let cool. Add the confectioner's sugar a little at a time, beating well after each addition, until the icing is thick enough to spread. Fill and ice the cake.
- Variation: You may prefer to bake this cake in a tube pan. Pour the batter into a greased and floured pan and bake for 15 minutes, then reduce the heat to 300 and bake for about 1 hour and 15 minutes or until the cake tests done. Cool as directed for the 10 inch layers.
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.
Provided by Mary K. W.
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325.
- Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
- In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Beat in sour cream and jam.
- 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.
- Stir in flour-coated fruits and nuts.
- 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.
BLACKBERRY JAM CAKE III
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.
Provided by Jo Ann Herrington
Categories Desserts Cakes Spice Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 46 g, Cholesterol 100.9 mg, Fat 13.9 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 204.5 mg, Sugar 26.2 g
BLACKBERRY JAM CAKE I
Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners' sugar glaze.
Provided by Barbara
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
- Dissolve soda in buttermilk, stirring well.
- Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
- Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake
Nutrition Facts : Calories 314.2 calories, Carbohydrate 63 g, Cholesterol 47.9 mg, Fat 6 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 3.5 g, Sodium 300.9 mg, Sugar 45.1 g
FOURTH-GENERATION BLACKBERRY JAM CAKE
Yield serve 15-18
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees. Grease and flour two 10-inch round cake pans.
- For the cake, in a mixing bowl, cream the shortening and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each. Sift the flour with the baking powder, baking soda, salt, and spices. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Stir in the nuts and raisins, then stir in the jam.
- Pour the batter into the prepared pans and bake for 30 to 40 minutes, or until the cake pulls away from the pan. Cool the cakes in the pans for 10 minutes, the turn them out onto cake racks to cool completely.
- While the cake cools, make the icing. Melt the butter in a saucepan, add the brown sugar, and bring to a boil. Boil over low heat for 2 minutes, stirring constantly. Add the milk and continue stirring until the mixture returns to a boil. Remove the pan from the heat and scrape the mixture into a mixing bowl. Let cool. Add the confectioners' sugar a little at a time, beating well after each addition, until the icing is thick enough to spread. Fill and ice the cake.
- You may prefer to bake this cake in a tube pan: Pour the batter into the greased and floured pan and bake for 15 minutes, then reduce the heat to 300 degrees and bake for about 1 hour 15 minutes, or until the cake tests done. Cool as directed for the 10-inch layers.
Tips:
- Fresh is best: Use fresh, ripe blackberries for the best flavor. If you can't find fresh blackberries, you can use frozen berries, but thaw them completely before using.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Use a bundt pan: A bundt pan is the traditional pan for baking blackberry jam cake. It gives the cake a beautiful shape and allows for even baking.
- Glaze the cake: After the cake has cooled, glaze it with a simple glaze made from powdered sugar and milk. This will give the cake a shiny finish and help to keep it moist.
Conclusion:
Blackberry jam cake is a classic Southern dessert that is perfect for any occasion. It's easy to make and always a crowd-pleaser. With its moist, tender crumb and sweet, tart blackberry flavor, this cake is sure to be a hit. So next time you're looking for a delicious and easy dessert, give blackberry jam cake a try!
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