Mama’S Blackberry Jam Cake Recipe

Name: Mama’S Blackberry Jam Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks Butter Or Margarine, Softened; 1-1/4 cup Sugar; 3 whole Large Eggs; 2 cups Blackberry Jam - Homemade Or Store Bought; 2 teaspoons Vanilla; 2-1/2 cups Self-Rising Flour; 1/4 teaspoons Baking Soda; 1 cup Buttermilk; _____; NUT MIXTURE:; 1 cup Chopped Pecans; 1 cup Chopped Walnuts; 1 cup Flaked Coconut; 1/4 cups Self-rising Flour (Do Not Omit The Flour); 1 cup Raisins; _____; GLAZE; 1 cup Sugar; 1 cup Canned Milk; 1/2 cups Light Syrup; 1 teaspoon Vanilla

Servings: persons

2 sticks Butter Or Margarine, Softened
1-1/4 cup Sugar
3 whole Large Eggs
2 cups Blackberry Jam - Homemade Or Store Bought
2 teaspoons Vanilla
2-1/2 cups Self-Rising Flour
1/4 teaspoons Baking Soda
1 cup Buttermilk
_____
NUT MIXTURE:
1 cup Chopped Pecans
1 cup Chopped Walnuts
1 cup Flaked Coconut
1/4 cups Self-rising Flour (Do Not Omit The Flour)
1 cup Raisins
_____
GLAZE
1 cup Sugar
1 cup Canned Milk
1/2 cups Light Syrup
1 teaspoon Vanilla

1
Combine the nut mixture ingredients in a medium-sized bowl. Toss well and set aside.
2
Add the baking soda to the buttermilk; stir and set aside. Cream the margarine and sugar. Add eggs one at a time. Add the jam and mix well. Add the flour and buttermilk a little at time until all is used. Mix well. Fold in the nut mixture and mix well.
3
Pour into 3 greased and floured round cake pans and bake at 325u00b0 to 350u00b0 until cake springs back in the center and pulls away from the sides of the pans, about 30 minutes. Cool thoroughly on wire racks. (I sometimes bake this in two 9-inch round pans and use the rest of the batter for cupcakes or a small loaf.)
4
To prepare the glaze, boil the glaze ingredients for 5-10 minutes until the mixture is as thick as you like, stirring to keep from scorching. Cool, then pour over each layer. Decorate the top with nut halves as desired.
5
For the Cook family, this is a family tradition. I can't remember a Christmas that Mom didn't make at least one jam cake, and usually several, for family and to give away to friends. I always got to help pick out nuts, and I usually got to mix the nuts, raisins and coconut with the flour. This is better if made several days ahead and tightly wrapped in foil. I like a lot of glaze on it, too, so it will soak in and help keep it moist.
6
There are a lot of childhood memories baked in each of these cakes.

1847

kcal

Calories

140

Fat

132

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 21 ingredients. The key ingredients include: 2 sticks Butter Or Margarine, Softened, 1-1/4 cup Sugar, 3 whole Large Eggs, 2 cups Blackberry Jam - Homemade Or Store Bought, and more.

Yes, Mama’S 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.

Mama’S Blackberry Jam Cake

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