Blackberry Jam Cake

Name: Blackberry Jam Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: 1 cup dark raisins; 1 cup chopped walnuts or pecans; 3 cups all-purpose flour (spoon flour into a dry-measure cup and level off); 2 tablespoons alkalized (Dutch process) cocoa; 2 teaspoons ground allspice; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 cup buttermilk; 1 cup seedless blackberry jam; 16 tablespoons (2 sticks/8 ounces/225 grams) unsalted butter (softened); 2 cups sugar; 4 large eggs

A Chinese-style Blackberry Jam Cake made with dark raisins, chopped walnuts or pecans, all-purpose flour (spooned into a dry-measure cup and leveled off), Dutch-process (alkalized) cocoa, and ground allspice.

1h 25m

Easy

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Ingredients

dark raisins 1 cup

chopped walnuts or pecans 1 cup

all-purpose flour (spoon flour into a dry-measure cup and level off) 3 cups

alkalized (Dutch process) cocoa 2 tablespoons

ground allspice 2 teaspoons

ground cinnamon 2 teaspoons

baking soda 1 teaspoon

buttermilk 1 cup

seedless blackberry jam 1 cup

unsalted butter (softened) 16 tablespoons (2 sticks/8 ounces/225 grams)

sugar 2 cups

large eggs 4

Instructions

Step 1

Set a rack in the lower third of the oven and preheat to 350°F (180°C).

Step 2

For the cake batter, stir together the flour, cocoa, spices, and baking soda; set aside.

Step 4

Remove 2 tablespoons of the flour mixture and toss it with the raisins and walnuts to coat. Beat in 1⁄3 of the flour mixture on lowest speed. Stop and scrape down the bowl and beat, then beat in half of the buttermilk. Beat in half of the remaining flour mixture, then stop and scrape. Beat in the remaining buttermilk, followed by the remaining flour mixture. Beat in the jam, then the raisins and walnuts.

Step 5

Use a large rubber spatula to give a final stir to the batter, then scrape it into the prepared pan. Bake the cake until it is well risen and firm, and a toothpick inserted between the side of the pan and the central tube emerges dry, about 1 hour.