The Danish Blackberry Jam Cake is a delightful treat that perfectly balances the rich flavor of blackberry jam with warm spices. The cake is not only moist but also bursting with sweetness, making it an ideal dessert for gatherings or cozy evenings at home.
When making the Danish Blackberry Jam Cake, feel free to swap out the butter for a dairy-free alternative if needed. Using fresh blackberries instead of jam can add a lovely texture, though you might need to adjust the sweetness. Always ensure the dried fruit is fresh to avoid any unpleasant flavors, and if raisins aren’t your thing, sub in chopped nuts for a delightful crunch.
Scones, Biscuits & Pastry
Danish Blackberry Jam Cake Recipe
Ingredients
- 1/2 cup butter, softened
- 1 cup brown sugar, packed
- 3 medium eggs, beaten
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 3 tablespoons buttermilk
- 1 cup seedless blackberry jam
- 3/4 cup raisins or 3/4 cup golden raisins
- flour
Instructions
- Preheat the oven to 375°F.
- Cream the 1/2 cup of softened butter and 1 cup of packed brown sugar together until light and fluffy. Slowly whisk in the 3 beaten medium eggs until well combined.
- In a separate large bowl, mix the 1 1/2 cups of flour, 1 teaspoon baking soda, 1 teaspoon nutmeg, and 1 teaspoon cinnamon together until evenly blended.
- Stir the egg mixture, 3 tablespoons of buttermilk, and 1 cup of seedless blackberry jam into the dry ingredients until just combined. Don’t overmix – a few lumps are perfectly fine.
- Flour the 3/4 cup of raisins lightly to prevent them from sinking, then gently fold them into the batter.
- Pour the batter evenly into 2 buttered and lightly floured 8-inch cake pans.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, cool the cakes on a wire rack. Frost with your favorite icing if desired.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 2 of 3: