About this recipe:This is a easy alternative to Christmas cake, but good any time of year. I like it better than fruit cake and the pecans may be soaked in brandy or whisky several days before the cake is made.
375g caster sugar
1 teaspoon bicarb of soda
375g plain flour
340g blackberry preserves
120g chopped pecans
75g desiccated coconut
150g sultanas or raisins
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4. Lightly grease one 25cm ring tin and set aside.
Cream together the butter and sugar. Add eggs separately, beating well after each.
Sift together bicarb and flour; add alternately with buttermilk to creamed mixture. Mix well.
Add jam, pecans, coconut and raisins. Mix well and pour into prepared tin. Bake for one hour or until skewer inserted in centre comes out clean.