Festive Blackberry Jam Cake
Indulge in the rich, spiced flavors of this Festive Blackberry Jam Cake, a delightful dessert that brings warmth and joy to any holiday gathering. Combining the sweetness of blackberry preserves with a medley of warming spices like cinnamon, cloves, and allspice, this cake is not only easy to prepare but also perfect for sharing. With a tender crumb and a hint of nuttiness from the pecans, it's sure to impress your family and friends. Dust with confectioners' sugar for an elegant finish, and watch it disappear from the dessert table!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Vegetable oil or nonstick cooking spray
as needed (for greasing the pan)
All-purpose flour
3 cups (plus additional for the pan)
Ground cinnamon
1.5 teaspoons (for mixing into the dry ingredients)
Ground cloves
1 teaspoon (for mixing into the dry ingredients)
Ground allspice
1 teaspoon (for mixing into the dry ingredients)
Salt
0.5 teaspoons (for mixing into the dry ingredients)
Buttermilk
1 cup (room temperature)
Baking soda
1 teaspoon (for mixing with the buttermilk)
Unsalted butter
1 cup (softened)
Granulated sugar
2 cups (for creaming with the butter)
Large eggs
4 (at room temperature)
Vanilla extract
1 teaspoon (for flavoring the batter)
Seedless blackberry preserves
1.5 cups (to incorporate into the batter)
Finely chopped pecans
1 cup (to fold into the batter)
Confectioners' sugar
for dusting (optional, for serving)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch-by-4-inch tube pan generously, or spray with nonstick cooking spray to prevent sticking.
2
In a large mixing bowl, whisk together 3 cups of all-purpose flour, ground cinnamon, ground cloves, ground allspice, and salt until well combined.
3
In a separate 2-cup measuring cup or bowl, combine the buttermilk and baking soda, stirring well. Set this mixture aside to allow it to foam up slightly.
4
Using an electric mixer on medium speed, cream the softened unsalted butter in a large mixing bowl until it becomes light and fluffy. Gradually add in the granulated sugar, mixing well until fully incorporated.
5
Add the eggs to the butter mixture one at a time, making sure to beat well after each addition. Stir in the vanilla extract and mix until combined.
6
With the mixer on low speed, alternate adding the dry flour mixture and the foamed buttermilk to the batter, starting and ending with the flour. Mix just until combined.
7
Gently fold in the blackberry preserves and finely chopped pecans using a spatula to ensure they are evenly distributed throughout the batter.
8
Pour the batter into the prepared tube pan and smooth the top with a spatula. Bake in the preheated oven for 65 to 70 minutes, or until the cake is springy to the touch, pulling away slightly from the sides, and a toothpick inserted in the center comes out clean. If you're making smaller cakes in smaller pans, check for doneness after 30 minutes.
9
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. To release the cake, run a knife or thin spatula around the edges and center tube before turning it out onto a plate. If desired, dust with confectioners' sugar before serving for a festive touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Festive Blackberry Jam Cake?
It is a rich, spiced holiday dessert featuring blackberry preserves, cinnamon, cloves, allspice, and pecans.
How much all-purpose flour is needed?
The recipe requires 3 cups of all-purpose flour, plus a little extra for preparing the pan.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking the cake.
What size pan should I use?
A 10-inch-by-4-inch tube pan is recommended for this recipe.
How do I prevent the cake from sticking to the pan?
Grease and flour the tube pan generously, or use a nonstick cooking spray.
What spices are included in this jam cake?
The cake is flavored with 1.5 teaspoons of cinnamon, 1 teaspoon of cloves, and 1 teaspoon of allspice.
How much buttermilk is required?
The recipe calls for 1 cup of buttermilk at room temperature.
Why do I mix baking soda with buttermilk?
The baking soda reacts with the acidic buttermilk to foam up, which helps the cake rise and creates a tender texture.
How much butter is used in the batter?
You will need 1 cup of unsalted butter that has been softened.
How many eggs are in the recipe?
This recipe uses 4 large eggs, which should be at room temperature.
What type of jam is best for this cake?
The recipe specifically calls for 1.5 cups of seedless blackberry preserves.
How many pecans are added to the batter?
Include 1 cup of finely chopped pecans to provide a nutty texture.
How long does the Festive Blackberry Jam Cake bake?
In a standard tube pan, it takes approximately 65 to 70 minutes to bake.
How do I know when the cake is done?
The cake is ready when it is springy to the touch, pulls away slightly from the sides, and a toothpick inserted in the center comes out clean.
Can I make smaller versions of this cake?
Yes, but if you use smaller pans, you should begin checking for doneness after 30 minutes.
Should the cake cool in the pan?
Yes, let the cake cool completely in the pan on a wire rack before attempting to remove it.
What is the best way to release the cake from the tube pan?
Run a knife or thin spatula around both the outer edges and the center tube before turning it out onto a plate.
How should I serve the cake for a festive look?
Dusting the top with confectioners' sugar provides an elegant and festive finish.
Does this recipe include vanilla?
Yes, 1 teaspoon of vanilla extract is added to the butter and egg mixture.
How much granulated sugar is needed?
The recipe uses 2 cups of granulated sugar to be creamed with the butter.
What is the proper way to mix the dry and wet ingredients?
With the mixer on low, alternate adding the dry flour mixture and the foamed buttermilk, starting and ending with the flour.
When should the blackberry preserves be added?
The preserves should be gently folded into the batter using a spatula after the flour and buttermilk are incorporated.
How much salt is in the recipe?
The recipe calls for 0.5 teaspoons of salt mixed with the flour.
Can I use an electric mixer?
Yes, an electric mixer is used on medium speed for creaming butter and eggs, and on low speed for adding the flour.
How much cinnamon is used?
The recipe requires 1.5 teaspoons of ground cinnamon.
Should the eggs be cold?
No, it is recommended to use large eggs at room temperature for better incorporation.
Is the blackberry jam added with the mixer?
No, it is best to fold it in with a spatula to ensure even distribution without over-mixing.
How much ground cloves are required?
The recipe uses 1 teaspoon of ground cloves.
What should the texture of the butter be before mixing?
The butter should be softened so it can be creamed until light and fluffy.
What makes this cake festive?
The combination of warming holiday spices, rich blackberry flavor, and a snowy dusting of confectioners' sugar makes it perfect for the holidays.