Blackberry jam cake is a dessert with deep historical roots, bringing back memories of old recipes passed down through generations. This classic treat was a staple in early American kitchens, particularly during the 1920s, when fruit preserves were commonly used to enhance the flavor and moisture of baked goods.
The combination of warm spices, rich blackberry jam, and a silky ermine frosting makes this cake a timeless favorite that continues to hold a special place in baking traditions.
A Nostalgic Delight from the Past
Blackberries, abundant in many parts of the country, were a natural choice for these cakes, adding a deep, sweet-tart flavor that complemented the warmth of spices like allspice and cloves.
The blackberry jam cake is often associated with Southern baking traditions, where jam cakes became a staple for holiday gatherings and special occasions.
The use of preserves gave the cake an incredibly moist texture, while the spices added a layer of complexity that set it apart from simpler sponge cakes of the time.
The Unique Charm of Blackberry Jam Cake
What makes this cake truly special is its combination of ingredients and the way they interact to create a rich and flavorful dessert. The blackberry jam not only infuses the cake with a luscious fruitiness but also helps maintain its moisture, ensuring a soft crumb even days after baking.
Unlike modern cakes that rely on artificial flavors or excessive sugar, this recipe embraces natural sweetness and depth of flavor.
Another defining feature is the use of ermine frosting, a traditional cooked flour frosting that was widely used before cream cheese and buttercream frostings became popular.
This frosting has a smooth, almost whipped cream-like texture with a delicate sweetness that perfectly complements the spiced cake layers. It provides a nostalgic touch, reminiscent of the way cakes were made before the advent of commercial frostings.
Tips for a Perfect Blackberry Jam Cake
Achieving the best results with this cake requires attention to a few key details:
- Use high-quality jam: A good blackberry jam, preferably homemade or one with minimal additives, will provide the best flavor. Seedless jam works well for a smoother texture.
- Whip the egg whites properly: Beating the reserved egg whites separately and folding them in at the end helps create a lighter texture.
- Measure spices carefully: The combination of allspice and cloves gives the cake its distinctive old-fashioned warmth. Adjusting these spices slightly can tailor the flavor to personal preference.
- Let the cake cool completely: This ensures that the frosting adheres properly and enhances the cake’s final texture.
Customizing the Recipe
While the traditional blackberry jam cake is delicious as is, it can also be adapted in several ways to suit different preferences:
- Gluten-Free Option: Substitute all-purpose flour with a high-quality gluten-free flour blend to maintain a similar texture.
- Nut Addition: Some historical versions of this cake include chopped pecans or walnuts for added crunch and depth.
- Citrus Twist: Adding a bit of orange zest can brighten the flavor profile and provide an interesting contrast to the warm spices.
- Extra Fruity Variation: A mix of blackberry and raspberry jam can introduce a slightly tangier note.
Serving & Storage
Blackberry jam cake is best enjoyed at room temperature, allowing the flavors to fully develop. It pairs beautifully with a cup of tea or coffee, making it an ideal choice for afternoon gatherings or special celebrations.
Because of its moisture content, this cake keeps well for several days when stored properly. Keeping it in an airtight container at a cool temperature will help maintain its freshness.
The ermine frosting also holds up well, ensuring that the cake remains visually appealing and delicious even after a day or two.
A Cake Worth Bringing Back
The blackberry jam cake is more than just a dessert; it’s a piece of culinary history that connects modern bakers to the traditions of the past.
Its deep, spiced flavors, soft texture, and creamy frosting make it a standout treat that deserves a place among today’s beloved bakes.
With its roots in old recipes, this cake is a reminder of the creativity and resourcefulness that defined baking in the 1920s and beyond.
Whether made for a family gathering or simply as a way to explore vintage baking, it remains a delicious and satisfying choice.
Old-Fashioned Blackberry Jam Cake (1920 Recipe)
Ingredients
For the Cake:
- ½ cup butter softened
- 1 cup granulated sugar
- 3 large eggs yolks only, reserve whites
- 2 cups all-purpose flour
- ¾ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup sour cream
- 1 cup blackberry jam or seedless preserves
For the Ermine Frosting:
- 1 cup all-purpose flour
- 1½ cups granulated sugar
- 2 cups whole milk
- 1½ cups butter softened and cubed
- 3 teaspoons vanilla extract
Instructions
Cake Method:
- Preheat the Oven: Set your oven to 350°F and grease two 9-inch cake pans.
- Cream Butter and Sugar: Beat the butter and sugar together in a mixing bowl until light and fluffy. Add the egg yolks and mix until well combined.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, allspice, cloves, salt, and baking soda.
- Prepare the Jam Mixture: In another small bowl, whisk the sour cream and blackberry jam until smooth.
- Beat Egg Whites: Using a stand mixer with a whisk attachment (or a hand mixer in a separate bowl), beat the reserved egg whites until stiff peaks form.
- Combine the Batter: Gradually mix the dry ingredients into the butter mixture, alternating with the jam and sour cream mixture, stirring gently after each addition.
- Fold in Egg Whites: Carefully fold the beaten egg whites into the batter in three additions, working quickly to keep the airiness.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans and bake for 35-40 minutes. A toothpick inserted in the center should come out clean. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Ermine Frosting Method:
- Cook the Flour Mixture: In a saucepan over medium heat, whisk the flour and sugar together while slowly adding the milk. Continue whisking until the mixture thickens, about 5 minutes.
- Cool and Beat the Mixture: Transfer the thickened mixture to a heatproof bowl. Using a stand or hand mixer, beat for 10 minutes until it cools down.
- Incorporate the Butter: Once the mixture is no longer warm, gradually add the cubed butter while beating continuously until smooth.
- Add Vanilla and Finish Beating: Mix in the vanilla extract and beat for another 5 minutes until the frosting is light and spreadable.
Assembling the Cake:
- Frost the First Layer: Spread an even layer of frosting over the top of the first cake.
- Stack and Frost: Place the second cake on top and frost the entire cake with the remaining frosting.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.