Southern Blackberry Jam Cake Recipe

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 I saw this recipe a few months ago and just knew I had to make it for the holidays!

It also gave me just another reason to buy my favorite Blackberry Jam and Cracker Barrel!

 Southern Blackberry Jam Cake


  • 1 1/2 cups sugar
  • 1 cup butter, room temperature
  • 3 eggs
  • 1 cup seedless blackberry jam
  • 1 3/4 cups cake flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 tsp allspice
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 cup finely chopped pecans
  • 1 cup raisins
  • Caramel Frosting:
  • 2 1/4 cups brown sugar
  • 1 1/2 sticks butter
  • 2 tsp vanilla
  • 3 TBSP white corn syrup
  • 4 1/2 TBSP whole milk
  • 2 1/4 cups confectioners sugar


Step 1

Preheat oven to 350 degrees and spray or flour 2 --9 inch round baking pans.

Step 2

With mixer, beat sugar and butter until light and fluffy.

Step 3

Add eggs one at a time, beating well after each one.

Step 4

Now add the blackberry jam until all combined.

Step 5

In another bowl, sift together the flour, soda, baking powder, cinnamon, nutmeg, cloves, allspice and salt.

Step 6

Add the dry ingredients alternately with buttermilk. Scrape down sides of mixing bowl.

Step 7

Add the vanilla, pecans and raisins, mixing on low until everything is incorporated.

Step 8

Bake 40 minutes or until cake pulls away from side of pans. Remove cake from pans and add caramel icing.

Step 9

Making the Caramel Icing:

Step 10

Melt all ingredients except confectioners sugar on top of stove.

Step 11

Remove from heat and add sugar.

Step 12

Stir or cool until it has a glazed look and is of spreading consistency. Spread on cake.

 The delicious ingredients…
Cream the butter and sugar…
Add the eggs…
Spoon in that AMAZING Blackberry Jam…
Look how deliciously purple the batter turns!
Add the dry ingredients…
and the buttermilk…
Get those toasted pecans ready..
Toss them along with the raisins into the batter…
Pour the batter into your 2–9 inch… greased and floured pans…
Mmmm…smells heavenly after baking on 350 degrees for 35-40 minutes…
I kept performing the toothpick test at 30 minutes because I’ve never cooked a layer cake that long…
I recommend this as each oven is so very different…
Cool about 10 minutes and turn them out to cool completely…
In your saucepan, add the butter, brown sugar, vanilla, corn syrup and milk…
I just melted it all on low until all the ingredients were smooth…
Add the confectioner’s sugar and whisk until smooth…
You’ll want to pour between the layers and on the sides and top while it’s slightly warm…
It will be very drippy…
But just keep working with it with your knife or spreader..
It will all come together like this!
I added a bit of the jam and some blackberries on top!
It was yummy!
Definitely a Southern treat!




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