Name: Blackberry Jam Cake
Yield: Makes one 10-inch tube cake, about 24 slices
Cuisine: United States
Ingredients: 1 cup seedless blackberry jam; One 12-cup tube or Bundt pan, buttered, coated with fine, dry bread crumbs, and sprayed with vegetable oil cooking spray; 3 cups all-purpose flour (spoon flour into a dry-measure cup and level off); 2 teaspoons ground allspice; 1 teaspoon baking soda; 4 large eggs; 16 tablespoons (2 sticks/8 ounces/225 grams) unsalted butter, softened; 2 cups sugar; 2 tablespoons alkalized (Dutch process) cocoa; 1 cup dark raisins; 1 cup chopped walnuts or pecans; 2 teaspoons ground cinnamon; 1 cup buttermilk

Preparation info

Makes one 10 inch tube cake, about
24
slices

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This was a standard of the 19th-century American baking repertoire and deserves to be better known again. I came across the recipe so many times during a several month period—mostly in 19th- and early 20th-century handwritten manuscript cookbooks—that my curiosity got the better of me and I sat down with as many versions of the recipe as I could find and compared them. Only the more recent versions called for the cocoa, which imparts a very subtle flavor and a bit of color to the batter. As