Blackberry Jam Cocoa Cake Recipe

Name: Blackberry Jam Cocoa Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 cup sugar; 1/2 cup butter; 1/2 cup blackberry jam; 1 teaspoon ground cinnamon; 1/2 teaspoon nutmeg; 1 cup sour milk; 1/2 teaspoon baking soda; 1 tablespoon cocoa powder; 2 cups all-purpose flour; ICING; 1 cup sugar; 1/2 cup milk; 1/2 teaspoon nutmeg; powdered sugar

Servings: persons

CAKE
1 cup sugar
1/2 cup butter
1/2 cup blackberry jam
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup sour milk
1/2 teaspoon baking soda
1 tablespoon cocoa powder
2 cups all-purpose flour
ICING
1 cup sugar
1/2 cup milk
1/2 teaspoon nutmeg
powdered sugar

1
Cream together the butter and sugar.
2
Add the jam, cinnamon and nutmeg.
3
Blend the dry ingredients together.
4
Add the dry ingredients to the mixture alternately with the sour milk.
5
Bake in greased tubular (or bundt) pan at 350u00b0F for 45 to 60 minutes.
6
Boil the sugar, milk and nutmeg together for a couple of minutes.
7
Stir in enough of the powdered sugar to make a 'drizzle'.
8
Drizzle the icing over the cake and let it run down the sides and middle.

877

kcal

Calories

Fat

154

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 15 ingredients. The key ingredients include: CAKE, 1 cup sugar, 1/2 cup butter, 1/2 cup blackberry jam, and more.

Yes, Blackberry Jam Cocoa 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 Cocoa Cake

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