Blackberry Jam Cake Recipe

Name: Blackberry Jam Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. raisins; 1 (8 1/2 oz.) can crushed pineapple; 1 c. butter; 1 c. white sugar; 5 eggs; 1 c. blackberry jam; 1 c. chopped pecans; 2 1/2 c. all-purpose flour; 1 tsp. baking soda; 1 tsp. cinnamon; 1 tsp. nutmeg; 1 tsp. cloves; 2/3 c. buttermilk

Servings: persons

1 c. raisins
1 (8 1/2 oz.) can crushed pineapple
1 c. butter
1 c. white sugar
5 eggs
1 c. blackberry jam
1 c. chopped pecans
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
2/3 c. buttermilk

1
Soak raisins for several hours or overnight in pineapple and juice.
2
Cream butter and sugar until light and fluffy.
3
Add eggs, one at a time, beating after each.
4
Stir in jam.
5
Sift together dry ingredients.
6
Add alternately to cream mixture with buttermilk.
7
Stir in pineapple, raisins and pecans.
8
Pour batter into floured pan, 13 x 9 x 2-inches.
9
Bake at 350u00b0 for 50 to 55 minutes.

2104

kcal

Calories

138

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. raisins, 1 (8 1/2 oz.) can crushed pineapple, 1 c. butter, 1 c. white sugar, and more.

Yes, Blackberry Jam Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Jam Cake

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