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Moist Blackberry Jam Cake Recipe


A moist and flavorful cake for a special occasion.


  • 1 c. buttermilk*
  • 1 tsp. baking soda
  • 1 c. butter, softened
  • 2 c. granulated sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 3 c. all-purpose flour; reserve 1 tablespoon
  • 1 1/2 tsp. cinnamon
  • 1 tsp. ground allspice
  • 3/4 tsp. ground cloves
  • 1/2 tsp. salt
  • 1 pint jar Kitchen Kettle Seedless Blackberry Jam
  • 1 c. finely chopped pecans
  • Confectioners Sugar, optional


Preheat oven to 350F. Stir together buttermilk and baking soda; set aside. Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy, stopping to scrape bowl as needed. Add eggs, one at a time, beating just until blended after each addition. Beat in vanilla.

In a large bowl, stir together all the flour, minus the reserved 1 Tbsp., plus the cinnamon, allspice, cloves and salt. Gradually add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended. Scrape bowl as needed after each addition. Add preserves, and beat at low speed just until blended. Coat pecans with the reserved tablespoon of flour; gently stir into batter by hand. Spoon batter into a greased and floured 10-inch tube pan.

Bake for 65 – 70 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely, about 2 hours. Dust cake with confectioners sugar right before serving, if desired.

*Buttermilk substitution: add 1 Tbsp. white vinegar to your liquid measuring cup. Fill to the 1 cup line with milk. Stir well and allow to sit for several minutes before using in the recipe.

kitchen kettle seedless blackberry jam, cake, desserts

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