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White Lily

Blackberry Jam Cake


30 min


45 min


16 servings


CAKE 1/4 tsp. ground allspice
Crisco® Original No-Stick Cooking Spray 1 cup chopped dates
1 cup sugar 1 cup toasted, chopped walnuts
1/2 cup Crisco® Butter Flavor All-Vegetable Shortening GLAZE
3 large eggs 2 tbsps. butter
1 cup Smucker's® Seedless Blackberry Jam 1/2 cup firmly packed brown sugar
1 cup buttermilk 1/4 cup buttermilk
2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour 1 tbsp. light corn syrup
2 tsps. ground cinnamon 1/4 tsp. vanilla extract
1 tsp. ground cloves 1 cup powdered sugar


  1. 1.
    HEAT oven to 350º F. Coat 10-inch fluted tube pan with no-stick cooking spray.

  2. 2.
    BEAT sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add jam and buttermilk. Beat 1 minute. Add flour, cinnamon, cloves and allspice. Beat an additional 2 minutes at medium speed. Fold in dates and walnuts. Pour batter into prepared pan.

  3. 3.
    BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely on cooling rack.

  4. 4.
    For Glaze: MELT butter in medium saucepan over medium-low heat. Stir in brown sugar. Cook 2 minutes, stirring constantly. Add buttermilk and corn syrup. Bring to a boil, stirring constantly. Remove from heat. Stir in vanilla. Gradually stir in powdered sugar. Blend until smooth.

  5. 5.
    PLACE cake on serving plate. Spoon glaze over top, allowing it to run down the sides of the cake. Serve immediately or chill. Allow to come to room temperature before serving.

  6. TIP
    To toast walnuts, place nuts in a dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to prevent over-browning. Chop as desired.