Go Back
Blackberry Jam Cake

Blackberry Jam Cake Recipe

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.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Berries, Dessert, For Large Groups, Fruit
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Calories: 604.4kcal

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

Instructions

  • 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.

Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 160g | Calories: 604.4kcal | Carbohydrates: 88.3g | Protein: 6.7g | Fat: 26.7g | Saturated Fat: 9.8g | Cholesterol: 111.8mg | Sodium: 282.7mg | Fiber: 3.6g | Sugar: 57.5g