President Andrew Jackson'S Favorite Blackberry Jam

Name: President Andrew Jackson'S Favorite Blackberry Jam Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup lowfat buttermilk; 1 teaspoon vanilla extract; 1 1/2 cups white sugar; 1/2 cup butter, at room temperature; 1 large egg; 2 large egg whites; 1 1/2 cups seedless blackberry jam, divided

Servings: persons

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup lowfat buttermilk
1 teaspoon vanilla extract
1 1/2 cups white sugar
1/2 cup butter, at room temperature
1 large egg
2 large egg whites
1 1/2 cups seedless blackberry jam, divided

1
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch round cake pans, dust with flour, and line pan bottoms with waxed paper.
2
Whisk flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl until thoroughly combined. Stir buttermilk and vanilla extract in a separate small bowl.
3
Beat sugar and butter in a large mixing bowl, using an electric mixer on medium speed, until mixture is light yellow and fluffy. Scrape down the sides often while beating. Beat in egg and egg whites thoroughly, then beat 3/4 cup of blackberry jam into mixture.
4
Stir 1/3 cup flour mixture and 1/2 of the buttermilk mixture into moist ingredients, using a wooden spoon. Beat in 1/3 of flour mixture, remaining buttermilk mixture, and remaining flour mixture to make a batter. Spread batter evenly into prepared cake pans.
5
Bake in the preheated oven until a toothpick inserted into center of a cake comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before removing, peeling off waxed paper, and letting cakes finish cooling on wire racks.
6
Place a cake layer, bottom side facing up, onto a cake plate. Spread remaining 3/4 cup of blackberry jam evenly over the cake; top with second cake layer with bottom side facing down.

1087

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, and more.

Yes, President Andrew Jackson'S Favorite 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.

That's it — enjoy your meal!

President Andrew Jackson'S Favorite Blackberry Jam Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions