An easy and different cake made with blackberry preserves. Absolutely gorgeous, and a nice change for afternoon tea! The array of spices really make this cake special. This recipe has been in my family for years.
This is my first experience with any kind of jam cake, and I must say I'm mightily happy. Based on observations of other reviewers who said this cake was "dry" I added a 1/4 c of vegetable oil, and also added 1 c of raisins. I cooked this in a bundt pan for 55 minutes. Cake is delightfully moist and full of spicy aroma and flavor. It doesn't need any kind of frosting, though I suppose a little powdered sugar would be a nice addition. Thank you for this lovely submission! - 18 Aug 2007 (Review from Allrecipes US | Canada)
I thought it was a little dry. I might add more jam, more milk, or use slightly less flour the next time I make it. - 27 Dec 2004 (Review from Allrecipes US | Canada)
Jo Ann's recipe is similar to my mom's. This cake is better when made ahead of time. After it has cooled completely, wrap tightly in foil and store in a cool place for several days. The cake will become very moist. It can also be placed in the freezer, then thawed in the foil wrap. It should be rewrapped after cutting and stored in a cool place or the fridge. We serve it with whipped cream or just by itself. - 27 Oct 2011 (Review from Allrecipes US | Canada)