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Blackberry Jam Bundt Cake
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Reviews
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By:
Alma Williams
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Blackberry Jam Bundt Cake Recipe bakes a light cake full of flavor using butter, sugar, eggs, vanilla extract, cake flour, cinnamon, nutmeg, ginger, buttermilk and blackberry preserves then decorated with blackberries and whipping cream.
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INGREDIENTS
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1 cup unsalted butter, softened
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1 3/4 cups sugar
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4 eggs
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1 teaspoon vanilla extract
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3 cups sifted cake flour
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1 teaspoon baking soda
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1 cup buttermilk
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1 cup (12 oz) blackberry preserves
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Fresh blackberries, for decoration
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Whipped cream, for decoration
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DIRECTIONS
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1:
Preheat oven to 300° F. Butter and lightly flour a 10-inch tube pan or bundt pan. In large bowl of electric mixer, cream butter and gradually add sugar, beating until light and fluffy. Beat in eggs one at a time. Beat in vanilla.
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2:
Sift together flour, soda, cinnamon, nutmeg, and ginger. Add to butter mixture alternately with buttermilk, beating after each addition.
Fold in blackberry preserves.
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3:
Pour into pan and bake 15 minutes. Increase oven to 350° F and bake until done (40 to 50
minutes longer). Cool in pan 10 minutes. Turn out onto wire rack to finish cooling. To serve, fill center with fresh berries and pipe
whipped cream around base of cake.
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4:
Variations: This cake is also delicious
when made with other flavors of jams and preserves. Simply replace 1 cup of blackberry preserves with 1 cup of another berry preserve or jam. Strawberry, raspberry, olallieberry, loganberry, or blueberry preserves are excellent substitutes.
Decorate the cake with fresh berries
to match the preserves you choose.
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