Best Black Raspberry Jam Cake Recipes

SOUTHERN BLACK RASPBERRY JAM CAKE image

Yield 10-12 servings

Number Of Ingredients 19

2 cups unbleached all-purpose flour
1/3 cup whole-wheat flour
2 tsp baking soda
1/2 tsp allspice
1 tsp nutmeg
1 tsp salt
1/3 cup finely ground pecans
1/2 tsp cinnamon
1/4 tsp ginger
3/4 cup butter, room temp.
1 cup sugar
3 eggs, room temp.
3/4 cup buttermilk
3/4 cup strained black raspberry jam
3 Tbsp. bourbon whiskey
2 tsp finely grated orange peel
1 cup chopped toasted walnuts
1/2 cup strained black raspberry jam
Powdered sugar

Steps:

Position rack in lower third of oven. Preheat oven to 350 degrees. Generously grease a 10-cup fluted tube pan or kugelhopf mold and dust it with sugar. Toast the nuts in a flat open pan for about 15-20 minutes, shaking the pan often. Strain the jam to remove all seeds, forcing through a coarse sieve. Mix dry ingredients with 1/3 cup ground pecans. Cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating until very light. Mix in 3/4 cup jam, then bourbon and orange peel. Blend in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in 1 cup walnuts. Pour 1/3 of batter into prepared pan. Dot with 1/4 cup jam. Add another third of the batter and again dot with 1/4 cup jam. Top with remaining batter. Insert small knife 2/3 of the way into the pan and swirl through the batter. Bake until cake is springy to touch and begins to pull away from the sides of the pan--about 55 minutes. Cool in pan on rack about 20 minutes. Invert onto rack, remove pan and cool completely. (Can be prepared 1 day ahead). Dust generously with powdered sugar. Serve with whipped cream.

Black Raspberry Jam Cake image

Provided by grandma2969

Categories Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup butter, softened
1 cup granulated sugar
4 eggs, seperated
1 teaspoon baking soda
1 cup buttermilk
3 cups buttermilk
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon clove
1 teaspoon allspice
6 ounces raisins
6 ounces maraschino cherries
12 ounces walnuts, chopped
8 ounces dates, chopped
1 cup seedless black raspberry jam
1 teaspoon vanilla extract

Steps:

Cream butter, sugar and egg yolks in bowl until light and fluffy. Add mixture of soda and buttermilk, mix well. Add flour and spices, mix well.
Stir in raisins, cherries, walnuts, dates and jam.
Fold in stiffly beaten egg whites and vanilla gently into batter.
Spoon into a greased and floured tube pan.
Bake at 350* for 1 hour and 20 minutes or cake tests done.
Cool on wire rack in pan for 15 minutes.
Loosen sides, turn out onto cake plate.

Nutrition Facts : Calories 756.4, Fat 36.8, SaturatedFat 12.6, Cholesterol 114.4, Sodium 336, Carbohydrate 99.5, Fiber 5.8, Sugar 61, Protein 13.6