Fans of banana and pumpkin quick breads will find a lot to like in Blackberry Jam Cake.
As the name implies, blackberry jam is worked into a cake batter, but it is cooked in a loaf pan.
What pops out of the oven is a moist, dense baked delight that is more like a quick bread than a cake. Serving suggestions with the original recipe in “Typically Texas Cookbook” (1970) include icing it like a cake or leaving plain for a breakfast bread. The recipe did not include icing instructions, and the cake is so moist and sweet that there is no need for it.
Blackberry Jam Cake seems to be a common recipe in Tennessee, according to foodtimeline.org.
Wynelle Catlin of Jacksboro is credited with the recipe in the cookbook published by Texas Electric Cooperatives Inc. The cookbook of recipes from rural home cooks across the state was so popular that it went through five more publishings.
The co-op later released the “Second Typically Texas Cookbook” (1989), followed by “Best of Typically Texas Cookbook” (2015). The latter offered more than 700 recipes gleaned from the two original cookbooks.
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According to a note with the original recipe, Blackberry Jam Cake was adapted from a recipe more than 70 years old. That would put the recipe before 1900.
I also have seen recipe variations online that include using strawberry or peach jam, and a batch I made with home-canned peach jam was a hit at home. .
Last year my youngest daughter and I picked fresh blackberries and made a low-sugar jelly that retained much of the berries’ tartness. Even though this recipe calls for the chunkier jam, it is a good way to use up the homemade jelly.
The original recipe calls for raisins, but I substituted dried cranberries, which paired well with the blackberries. My other changes to the recipe include clarifying the directions and using butter instead of margarine.
Share your own old recipes or food-related historical recollections by emailing Laura Gutschke at lgutschke@gmail.com.
BLACKBERRY JAM CAKE
Ingredients
1/2 cup butter, softened
2/3 cup sugar
2/3 cup blackberry jam (or jelly)
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1 tablespoon cold water
2 tablespoons sour cream (or milk)
2 eggs
1 cup all-purpose flour
2/3 cup raisins (or dried cranberries)
Directions
1. Preheat oven to 350 degrees. Grease and flour a loaf pan and set aside.
2. In a large mixing bowl, cream the butter with sugar. Beat in jam and nutmeg.
3. In a small bowl, dissolve the baking soda in water. Add the sour cream.
4. Place eggs in another small bowl and beat slightly. Add the baking soda mixture to the eggs and combine well.
5. Add the eggs and baking soda mixture to the butter mixture. Stir in the flour until combined. Fold in the raisins.
6. Pour batter into the prepared loaf pan and bake for 35 to 40 minutes, until a toothpick inserted in the middle comes out clean. Let cool in the pan about 10 minutes and then turn pan over to remove cake to a serving plate. Can be served warm, but tastes even better the next day.
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