Christmas Blackberry Jam Cake Recipe

Every year my mother-in-law baked my husband a Christmas cake and this was one of her favorite ones to bake and one of his favorites to receive. She baked it in a tube pan and never frosted it, but always wrapped it in wax paper and foil. As long as we kept it tightly closed, it stayed moist until we had nibbled it away. It was a wonderful treat to snack on. It is in her loving memory I offer this recipe. I do however, like to put a Cream Cheese Frosting on it. I hope you enjoy snacking on it as well.

Preheat oven to 325°. Grease and flour 3 9-inch pans.

Mix together then set aside:

3 cups flour
1 teaspoon baking soda
1 tablespoon cinnamon
1 tablespoon allspice
1 tablespoon cloves

In a large bowl, cream until light and fluffy:

1 cup softened butter
1 cup sugar

Beat in 6 eggs, one at a time.

Beat in flour mixture alternately with 1 cup buttermilk.

Stir in:

1 cup seedless blackberry jam
2/3 cup chopped pecans
½ cup raisins

Pour into 3 9-in pans. Bake in 325° for 25 to 30 minutes or until a toothpick inserted in center comes out clean.

Cool in pans on wire racks 10 minutes, then turn out on wire racks to finish cooling.

Frost with Cream Cheese Frosting.

Cream Cheese Frosting Recipe

Mix together until creamy:

1 8-ounce package cream cheese
¼ cup butter
1 pound box powdered sugar
1 teaspoon vanilla extract