Blackberry Jam Cake


  • 1/4 cup butter
  • 1 cup white sugar
  • 2 egg yolks
  • 1 tsp. baking soda
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. unsweetened cocoa powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1 cup blackberry preserves
  • 1 cup sifted confectioners sugar
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  • 2 tablespoons milk
  • 1 Tbsp. butter, softened
  • 1/2 tsp. vanilla extract


Combine flour, baking powder, salt, cocoa, cinnamon, and allspice. Dissolve soda in buttermilk, stirring well. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan. Bake at 350 degrees F for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan,

Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake.

By Julia from Orlando, FL

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