Blackberry Jam Cake
By Yankee Magazine|Jun 04 2002|
Try pouring half a cup of rum or brandy over this and serving it like a fruitcake.
Yield
6 to 8 servings
Ingredients
1-1/2 cups butter, softened
1 cup white sugar
1 cup brown sugar
6 eggs, separated
2 cups blackberry jam
4 cups flour
2 teaspoons each ground cloves, cinnamon, nutmeg, and allspice
2 teaspoons baking soda
1-1/2 cups buttermilk
1/2 cup chopped dates
1/2 cup chopped walnuts
confectioners’ sugar
Instructions
Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Beat in egg yolks, then jam. Sift together flour and spices. Stir baking soda into buttermilk. Add flour mixture and buttermilk alternately to creamed mixture, then stir in dates and walnuts. Beat egg whites until stiff and fold into cake. Pour batter into greased and floured 10-inch tube pan; bake 50 to 60 minutes. Cool 10 minutes in pan, then invert on rack to finish cooling. Sprinkle with confectioners’ sugar.
Make this cake on a nice day or think of making it on an overcast cloudy day to chase off the chance of rain. It will bring beautiful sunny days, the rain chaser!