Blackberry jam cake

    2 hours

    This is a delicious spiced cake, which is perfect anytime of the year. The cake is flavoured with blackberry jam and topped with cream cheese icing.

    12 people made this

    Serves: 12 

    • For the Cake
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 75g chopped pecans (optional)
    • 80g raisins (optional)
    • 100g margarine
    • 200g caster sugar
    • 3 eggs
    • 340g blackberry jam
    • 175ml buttermilk
    • For the Cream Cheese Icing
    • 50g butter
    • 225g cream cheese
    • 450g icing sugar
    • 1/2 teaspoon vanilla extract

    Prep:25min  ›  Cook:35min  ›  Extra time:1hr cooling  ›  Ready in:2hr 

    1. Grease and flour two 20 or 23cm round cake tins. Preheat oven to 180 C / Gas 4.
    2. Mix flour with bicarbonate of soda, salt, cinnamon and cloves. Add nuts and raisins to dry ingredients if using.
    3. In a separate bowl, cream margarine and sugar. Add eggs one at a time, beating continuously. Add jam. Add flour mixture alternately with milk. Pour batter into prepared tins.
    4. Bake at 180 C / Gas 4 for 35 minutes. Allow to cool and ice with cream cheese icing.
    5. Meanwhile make cream cheese icing: Mix together 50g butter, cream cheese, icing sugar and vanilla until smooth.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    I have made this cake a couple of times and found it to be a really rich moist cake that got me loads of compliments. Do add the raisins and pecan nuts as they massively improve the recipe. You don't need the full quantity of icing though. If you can get fresh blackberries they make great decoration.  -  18 Oct 2013


    Ths cake was wonderful!! It reminded me of the one my grandmother used to make-Delicious!  -  29 Apr 2001  (Review from Allrecipes US | Canada)


    I only used the icing recipe, I have a recipe for my grandma's jam cake. But the icing was really good.  -  23 Dec 2009  (Review from Allrecipes US | Canada)