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.
Keyword: < 4 Hours, Berries, Dessert, For Large Groups, Fruit
Prep Time: 20minutes
Cook Time: 1hour30minutes
Calories: 604.4kcal
Ingredients
1 cupbutter, room temperature
2 cupswhite sugar
1/3cupcooking oil
6 eggs
6 tablespoonssour cream
2 cupsblackberry jam
3 cupsflour, sifted
2 teaspoonsbaking soda
2 teaspoonsnutmeg
2 teaspoonscinnamon
1 teaspoonclove, ground
1 teaspoonallspice, ground
1 cupdates, chopped
1 cupraisins
1 1/2cupspecans or 1 1/2 cups walnuts, chopped
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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.