Jam Cake Recipe

Many people have asked me for this recipe.  I serve blackberry jam cake at many of my book events.

It’s referenced in Cold Feet on page 136.  Stella is visiting Magnolia Manor, a bed and breakfast, to interview the innkeeper Camilla.

[Camilla said,]”I always have some tea at this time of day.  I’ll be right back.”

I looked at my watch–eleven-ish. Refreshment would be welcome.  In a few minutes, she returned with a red teapot in a quilted cozy and an entire Bundt-type cake drizzled with glaze.  She look at me inquisitively and I nodded.

Melting in my mouth, the cake was moist and tender with hints of cinnamon and chocolate.  I had to hold myself back from inhaling it in three quick bites. “What is that flavor?”

“The secret ingredient is blackberry jam,” she said.

blackberry jam cake


Yield: makes 30 servings. I make it as a sheet cake, not Bundt, with cream cheese frosting. The cake is textured like a pound cake (due to all the eggs and butter), flavored ike a spice cake (with the allspice, cinnamon, and cloves).  Raisins and walnuts add more interest, though both are optional.  The cream cheese frosting isn’t very sweet so it combines well with the cake.


For the cake

  • 2 sticks (1 cup) unsalted butter – important that the butter be almost room temperature.  Your thumb will make a slight indent.
  • 2 cups sugar
  • 5 large eggs, beaten
  • 3 cups plus 1 TBS all-purpose flour
  • 1 tsp allspice
  • 1 tsp cloves
  • 1 tsp cinnamon
  • 2 TBS cocoa
  • ¼ tsp salt
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 1 cup chopped raisins
  • 1 cup chopped walnuts
  • 1 cup blackberry jam (a jar of Smuckers is the right amount)

For the frosting: (makes enough to frost the top of a 9 x 13 cake)

  • 8 ounces low-fat cream cheese
  • 1 stick (1/2 cup) unsalted butter
  • 1 cup confectioner’s sugar
  • 1 tsp vanilla


Make the cake:

Line the bottom of a 9 x 13 making pan with wax paper and butter the up side of the paper. Pre-heat the oven to 325.

In a large bowl, with an electric mixer cream together the butter and sugar until the mixture is light and fluffy.  Add the eggs and beat well.

In another bowl, combine 3 cups flour, spices, cocoa, salt, and baking soda.

Alternately add batches of the flour mixture and the buttermilk to the egg-sugar-butter mixture, beating well with each addition.

In a small bowl toss the raisins and walnuts together with the TBS of flour.  Stir into the batter.  Add the jam and mix well.

Pour the batter into the prepared pan and bake in the middle of the oven for about 50 minutes, until a tester comes out clean.

Let cool in the pan for 20 minutes, then invert onto a rack and let it cool completely before frosting.


Make the frosting:

The cream cheese and butter should be at room temperature.  Beat all ingredients with electric mixer until fluffy. Spread on top of cooled cake.