This cake is super moist, but has a lovely crusty outer layer.
The cake batter mixes up almost like a mousse. It is very light and fluffy.
The blackberry jam makes the batter purple, which is kind of fun. I believe this is why the cake is so moist as well.
You do not get an overwhelming blackberry flavor, but it is there. I really think you could use any flavor of jam and it would still work.
I also love using my Bundt pan. I purchased it at Williams Sonoma a few years ago, and honestly haven’t had much call to use it until I started this recipe blog. I use it often now. It has a lovely triangle/diamond design, which does make it harder to grease, but makes a very impressive cake.
The glaze on the cake is very simple, but it does add just a hint of sweetness. I would watch how much milk you add, I added a touch too much and my glaze was a little thin. It would stay put a little more if the glaze was a little thicker.
Absolutely delicious and a must make!
JAM CAKE
1 ½ Cups Softened Butter
1 Cup Packed Brown Sugar
3 Eggs
1 ¾ Cup Sifted All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Ground Nutmeg
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Cloves
1 Jar (12 Ounces) Blackberry Jam
3 Tablespoons Buttermilk
½ Cup Golden Raisins
½ Cup Chopped Walnuts
POWDERED SUGAR GLAZE
1 Cup Powdered Sugar
2 Tablespoons Milk
Heat oven to 350 degrees. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition. Combine flour, baking soda, nutmeg, cinnamon and cloves. Add flour mixture alternately with jam and buttermilk to butter mixture, beating well after each addition. Stir in raisins and walnuts. Pout into greased and floured 9 inch Bundt pan. Bake until wooden pick inserted in center is withdrawn clean, 55 to 60 minutes. Unmold immediately onto wire rack. Cool. For glaze, beat powdered sugar with milk until smooth. Drizzle over cake.
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