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Old-Fashioned Blackberry Jam Cake (1920 Recipe)

This classic old-fashioned blackberry jam cake dates back to the early 1900s, a time when fruit preserves were a common way to add sweetness and moisture to baked goods.
With warm spices and rich blackberry jam, this 1920-era recipe delivers a soft, flavorful cake, complemented by a silky, vintage-style ermine frosting for a truly nostalgic dessert.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert
Servings 9 -inch cake

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

For an even more authentic vintage look, garnish with fresh blackberries or a light dusting of powdered sugar.
Keyword early 1900s dessert, historical jam cake, old recipes, old-fashioned baking, traditional layer cake, Vintage cake recipe
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