Mom’s Blackberry Jam Cake

My mother was a great cook, who learned all about cooking from her Aunt Jim in Dayton, Ohio; however, she had a reputation for being a great baker also and this was one of her favorite cakes, mine too! 

This is a very old recipe and it makes a flavorful moist, rich cake with a fantastic frosting.  When you burn sugar, you get caramel and that’s what the frosting is, caramel with finely chopped nuts.   

It’s a delectable cake for any time but is particularly an excellent dessert for a special occasion such as Thanksgiving or Christmas. It’s sinfully rich and even better the next day!

Mom's Blackberry Jam Cake


2 cps. sugar
1 c. vegetable shortening
6 eggs
3 cps. sifted flour
1 t. each, cinnamon, cloves, allspice
Dissolve 1 t. soda in 1 c. buttermilk
2 cps. blackberry jam
½ c. dry rolled oats


Cream sugar and shortening well.   Add eggs, two at a time, beat well.  Add spices to flour.  Alternately add flour and buttermilk.  Fold in jam and oats.  Put in two 9”x 13” pans which have been greased and lined with wax paper, then greased and floured.  Bake at 350 degrees for about 35 minutes.  Place pans side by side on rack in center of oven.  Let cake cool in pans 10 minutes.  Then put on waxed paper.  Remove paper from cake, cool and frost.


In heavy saucepan, mix:

3 cps. sugar (white)
2 stks.  butter
1 ½  cps. evaporated milk


Bring to boil over high heat, stirring constantly with wooden spoon.  
Turn to medium low heat and continue cooking and stirring.  Test with small drop in cool water you can pick up with your fingers.  
It’s better to overcook and add a little canned milk to thin than to undercook.  

Remove from heat and immediately add:
1 c. English walnuts or pecans, finely chopped, optional.

Let cool and beat well.  
If too stiff, 2 or 3 T.  evaporated milk can be added to make it creamy enough to spread.  
Put layers together with filling and frost top and sides with remainder.
Sprinkle nuts on top, if desired.

It is good and I mean REALLY GOOD!  

1 comment:

  1. That cake sounds so very good. I have always had a soft spot in my heart, (not to mention my stomach) for Blackberries. The recipe sounds simple, (which is good for me) and just thinking about making it makes my mouth water .

      I just have one question, will it freeze well? I think having it available all year long would be great.


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You know, nobody can ever cook as good as your mama. Paula Deen
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Jules-Alexandre Grun

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