About this recipe: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.
Jo Ann Herrington
225g butter, softened
200g caster sugar
375g plain flour
1 teaspoon bicarbonate of soda
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground cloves
320g seedless blackberry jam
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Preheat oven to 170 C / Gas 3. Grease and flour three 23cm (9 in) cake tins. Mix together the flour, bicarb, cinnamon, allspice and cloves. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour cake mixture into prepared cake tins.
Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tins for 10 minutes, then turn out onto a wire rack and cool completely.