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May 03, 2006

Comments

Rebecca

Yum, this does sound good, and pretty! It sounds a little like an applesauce cake, only blackberry flavored. In fact, the recipe sounds quite like my favorite applesauce cake recipe, which is the one from the old Joy of Cooking, although I'm not sure (from memory) if that has buttermilk in it, it does have the raisins, nuts, and spices, and I make it in a bundt or tube pan. Did you toast the pecans or just throw them in as is?

Julie

I remember seeing this recipe when it was printed in Gourmet Magazine. I'm disappointed to hear that you didn't think it was all that. I've always had high hopes for this cake.

I thought I remembered the recipe I saw in the magazine being a layer cake and the blackberry jam being between the layers. I definitely remember the caramel icing. I think those are the things that made it stand out for me.

BTW, your cake looks very pretty.

Luisa

I, of course, have had this recipe clipped since seeing it in the NY Times and just couldn't get up the gumption to make it. I'm so glad you did! It looks gorgeous, and I kind of like the florid hue. Sounds like it tasted pretty good too.

Linda

You might direct your search toward traditional southern cookery: my copy of the Southern Heritage Cookbook has six recipes for Jam Cake from various cooks in Kentucky and Alabama. The most baroque example has crushed pineapple, coconut and cherry preserves in addition to all the ingredients in your version.

lindy

Rebbeca-It is very like applesauce cake.I didn't toast the nuts, but I should have, I think. Next time.
Julie-It was really pretty nice-just didn't knock my socks off. I tend to be fussy about cakes.
Luisa-Thank you. The uncooked batter is a far scarier purple!
Linda-Just a brief look around the internet revealed dozens of southern jam cake recipes. Most are not as close as these 2 to one another, but some are. This one is purportedly over a century old. It says to let it ripen a few days-which might explain how it kept so well!

Ange

Looks delicious wherever it came from

Sharon

My mother has made us this cake for nearly 50 years for Christmas. Her recipe doesn't call for the spices. She also adds almond extract to hers and seperates the eggs and whips the whites. Her recipe calls for sweetmilk. I have know idea what that term means. My mother also used seedless black raspberry jam. If she was in the mood she would frost this with a white frosting and she would add chopped nuts for decoration. Most of the time she wouldn't frost it.

This is one of the moist cakes you will ever eat. It also keeps very well if wrapped properly. Beautiful purple color. Yes, you're right the batter will scare you if you've never made a jam cake before.

Sharon

As to origin of this cake. It was always my understanding that this cake came from the south. From states such as: Kentucky, W.Va, Va, and Tennessee.

Gloria WAtson

From a true southerner I can tell you that sweet milk is homogenized milk, nothing more. My dad asked for it one time when he was in a restaurant in Michigan and they asked him if he wanted them to add sugar to the milk they had. That always gave us a big laugh.

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