top of page

Blackberry Jam Cake

A very lovely friend gifted me a jar of her homemade blackberry jam and it is delicious. But I thought I might add some to a cake, this is the result. Quite possibly one of my most favourite cakes ever...

500g/17.6 oz plain/all purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon grated nutmeg

1/2 teaspoon ground cloves

1 teaspoon baking powder

225g/8 oz butter, softened

300g/10.5 oz dark brown sugar

1/2 teaspoon salt

3 large eggs

350g/12.4 oz blackberry jam

200ml/7 fl oz buttermilk (if you don't have buttermilk use regular milk with a teaspoon of lemon juice added)

For the icing:

100g/3.5 oz dark brown sugar

55g/2 oz butter

60g/2 oz plain yogurt

2 tablespoons plain/all purpose flour

1/2 teaspoon vanilla extract

Preheat your oven to 350F/180C/Gas 4.

Grease and flour a large bundt pan. If you don't have a bundt tin you can place an empty tin can in the centre of a large cake tin.

Cream the sugar and butter together until light and fluffy.

Pop the flour, cinnamon, allspice, nutmeg, cloves, salt and baking powder into a separate large bowl.

Now add the eggs a little at a time to the creamed butter/sugar mixture, whisking in between. Add the jam and mix. Now add the dry ingredients alternately with the buttermilk, a little at a time until combined.

Pour the batter into the prepared tin.

Bake in the oven for about an hour, until a skewer comes out clean.

Turn out from the tin and allow to cool.

To make the icing pop all the ingredients into a heavy saucepan. Set it over a medium low heat and bring to the boil, stirring continuously. Keep it on a gentle boil, whisking until the mixture thickens, this will take about five minutes or so. Remove from the heat and allow to cool slightly. Then spoon over the cake.


Recent Posts

See All


2023 www - Logo.png
bottom of page