Blackberry Jam Cake

Preparation info

  • Difficulty

    Medium

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

When friends stop by, serve this cake from freezer with coffee

Ingredients

  • 1 c. raisins
  • 1 ( oz.) can crushed pineapple
  • 1 c. butter
  • 1 c. sugar
  • 5 eggs
  • 1 c. blackberry jam
  • c. sifted flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. ground cloves
  • c. buttermilk
  • 1 c. chopped pecans

Method

  • Soak raisins for several hours or overnight in pineapple and juice.
  • Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each one. Stir in jam.
  • Sift together dry ingredients. Add alternately to creamed mixture with buttermilk.
  • Stir in fruit mixture and pecans.
  • Pour batter into paper-lined 13 X 9 X 2" pan. Bake in moderate oven (350°) 50 to 55 minutes. Cool on rack.
  • Dust with sifted confectioners sugar to serve.