Moist blackberry jam cake

    1 hour 5 min

    This cake is fruity, lightly spiced and dotted with walnuts and raisins. Fill and top with your favourite icing. It's the perfect treat anytime of the day.

    16 people made this

    Makes: 3 23cm round layers

    • 225g butter, softened
    • 400g caster sugar
    • 8 eggs
    • 2 teaspoons bicarbonate of soda
    • 2 tablespoons water
    • 675g seedless blackberry jam
    • 440g plain flour
    • 1 1/2 teaspoons ground cloves
    • 2 teaspoons ground nutmeg
    • 1 tablespoon ground cinnamon
    • 1 teaspoon salt
    • 250ml buttermilk
    • 125g chopped walnuts (optional)
    • 80g golden raisins (optional)

    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease three 20 or 23cm round cake tins and set aside.
    2. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the bicarbonate of soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three tins and spread evenly.
    3. Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the tins until cool enough to handle, then invert the cakes over a wire rack and remove tins to cool completely.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    Georgia was my grandmother, but she passed away in January of this year. She was poor and had no access to cookbooks. Of course, there are tons of jam cake recipes out there, but this was her own special recipe, written and modified many times to make good use of the things she had lots of -- homemade blackberry jam, walnuts, buttermilk, butter and eggs. I can't speak for anyone else's recipe, but my grandma's special tricks included cutting circles from brown paper, greasing those with butter, and lining her round cake pans to keep the cakes from sticking. She was a phenomenal person.  -  01 Oct 2008  (Review from Allrecipes US | Canada)


    My grandmother, too, was a proud Virginia lady who called her recipes receipts (which is the traditional old English way).She called her jam cakes Tennessee Jam Cake because she had eaten her first one at a wedding there and had requested the recipe from a cousin who had cooked it for the wedding feast. It is entirely correct to call a jam cake, in the south, Tennessee Jam Cake because it is traditionally associated with that state and its long and noble culinary traditions- no matter where it was invented -England has a very similar cake- it is Tennessee Jam Cake! Last word! Tradition rules! Oh yes, I can't imagine anything but burnt sugar icing on jam cake; by all means try cream cheese, but I think you will go back to caramel. I use cream to keep the burnt sugar from curdling- forget the calories! My grandmother beat the egg whites separately to lighten the cake. Misha  -  26 Feb 2009  (Review from Allrecipes US | Canada)


    Great taste. I was curious on this and wanted to try it out for my father-in-laws birthday. This came out similar to what I would consider a spice cake and I did not really taste the jam. Thank you for sharing the recipe and your story about Georgia.  -  05 Mar 2009  (Review from Allrecipes US | Canada)