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Blackberry Jam Cake

  • 1 c. shortening
  • 2 c. granulated sugar
  • 4 egg yolks, beaten
  • 1 tsp. vanilla
  • 3 c. sifted flour
  • 1 tsp. soda
  • 2 tsp. cinnamon
  • 1 tsp. each nutmeg, cloves, and allspice
  • 1 c. buttermilk
  • 1 c. blackberry jam
  • 4 egg whites, beaten

Cream shortening and sugar together until light. Add beaten egg yolks and vanilla. Beat until thoroughly blended. Sift dry ingredients together and add alternately with buttermilk. Stir in blackberry jam. Beat the egg whites until stiff peaks form, and then fold them into the batter.

Pour batter into 10" tube pan that has been lined on the bottom with waxed paper and greased. Bake in a preheated 325-degree oven for 30 minutes; increase heat to 350 degrees and continue baking for 45 minutes until cake tests done. Set pan on wire rack and allow cake to cool 20 minutes before removing from pan.

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