Name: Blackberry Jam Cake
Yield: 6 to 8 servings
Cuisine: Fruit
Ingredients: 1-1/2 cups butter, softened; 1 cup white sugar; 1 cup brown sugar; 6 eggs, separated; 2 cups blackberry jam; 4 cups flour; 2 teaspoons each ground cloves, cinnamon, nutmeg, and allspice; 2 teaspoons baking soda; 1-1/2 cups buttermilk; 1/2 cup chopped dates; 1/2 cup chopped walnuts; confectioners' sugar

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This Blackberry Jam Cake is an old-fashioned favorite. The blackberry jam is mixed into the cake batter which is also flavored with walnuts, dates, and lots of spice: cinnamon, allspice, nutmeg, and cloves.

The cake is wonderfully moist and fragrant, making a wonderful cake any time of year, but especially at Christmas. For an adult version, try pouring half a cup of rum or brandy over the top, and serve like a fruitcake.

Ingredients

1-1/2 cups butter, softened

1 cup white sugar

1 cup brown sugar

6 eggs, separated

2 cups blackberry jam

4 cups flour

2 teaspoons each ground cloves, cinnamon, nutmeg, and allspice

2 teaspoons baking soda

1-1/2 cups buttermilk

1/2 cup chopped dates

1/2 cup chopped walnuts

confectioners' sugar

Instructions

Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Beat in egg yolks, then jam. Sift together flour and spices. Stir baking soda into buttermilk. Add flour mixture and buttermilk alternately to creamed mixture, then stir in dates and walnuts.

Beat egg whites until stiff and fold into cake. Pour batter into greased and floured 10-inch tube pan; bake 50 to 60 minutes. Cool 10 minutes in pan, then invert on rack to finish cooling. Sprinkle with confectioners’ sugar.