Blackberry Jam Cake
You’ve likely never heard of jam cake. It’s a closely held regional recipe to the south. One that families pass down from generation to generation, bring to celebrations, and give to neighbors and friends. Jam cake is a dense, moist spice cake covered in a rich, creamy glaze. And while the recipe varies from region to region, one thing remains the same: the addition of delicious jam. Perfect for fall parties or Christmas, this blackberry jam cake tops the list of things I cook for my husband, and now I’m sharing it with you!
The last time I made this cake, I had two very large problem stemming from one crisis in my home: I had no buttermilk, and no cream for the frosting. So, I used the milk I had to make the buttermilk with the addition of lemon juice, and then used coffee creamer (Yes, you read that right) instead of heavy cream. And guess what? I’ll never use milk in that frosting again. I had caramel flavored coffee creamer, and it took that frosting to the next level. It was divine.
Blackberry Jam Cake Recipe
Jam Cake Ingredients:
- 1 cup butter, softened
- 2 cups white sugar
- 8 eggs
- 2 teaspoons baking soda
- 2 tablespoons coffee (or water)
- 2 cups seedless blackberry jam
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cloves (Feel free to be generous with this and the nutmeg)
- 2 teaspoons ground nutmeg
- 1 1/4 tablespoon ground cinnamon (I typically add more, but I LOVE cinnamon)
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped black walnuts (optional)
- 1/2 cup golden raisins (optional)
- Caramel Frosting (Glaze):
- 1 cup firmly packed light brown sugar
- 1/3 cup heavy cream (Or coffee creamer!)
- 3 tablespoons unsalted butter
Preheat oven to 350 degrees. Grease a Bundt pan or two cake pans liberally. You can also flour the pan, or sugar the pan.
In a mixing bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, mixing after each addition. In a separate bowl, combine dry ingredients. Dissolve baking soda in coffee or water, and then add the liquid along with the jam. Finally, add dry ingredients, alternating additions with buttermilk.
Bake until cake springs back when touched, or until a toothpick comes out with just a few crumbs, anywhere from 35 mins (two cake pans) to an hour (Bundt pan). Set cake out to cool.
In a sauce pan, whisk together all frosting ingredients, and cook over medium heat until it starts to thicken to your desired consistency. This should be a glaze that hardens on the cake. Typically, I try to cook mine to somewhere in the 230-240 degree range.
As with most cakes, it’s best enjoyed the 2nd day, but it’s wonderful the same day as well.
Enjoy this Blackberry Jam Cake recipe, and let me know your thoughts!
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