Blackberry Jam Cake the simple way

Blackberry Jam Cake the simple way

Recently I saw an old-fashioned recipe for a Blackberry Jam Cake which just sounded fresh and delightfully rich. Being a slap-n-dash cook who loves cooking but never has energy for more than four ingredients and a ten minute preparation, I was daunted by the prospect of making a cake from scratch. Blackberry Jam Cake still haunted my thoughts until I finally decided to get creative and came up with the following recipe:

One vanilla, butter recipe, spice, or even chocolate cake mix
Required ingredients for mix prep according to box instructions,
omit 1/3 cup of water. 2 T. pumpkin pie spice, or throw in some of your favorites to equal- cinnamon,
nutmeg,
ground cloves,
allspice
½ jar of blackberry jam/preserves (small jar)
1 t. vanilla extract (or maple)
Chopped nuts if desired
Mix and pour into 13x9, tube, or bundt pan. Bake according to mix instructions. Cake is done when toothpick inserted in middle comes out cleanly without crumbs. Let cake cool.

Blackberry Glaze/Icing: Whisk together 3 T. blackberry preserves, ½ t. vanilla, and enough powdered sugar to match desired consistency (thinner for a moist glaze or thicker to drizzle as an icing, or even thicker to frost.)

You could of course use other flavors of preserves. I think a chocolate cake with apricot preserves is on the menu for this weekend at our house. If you live alone and only want to eat a small amount, separate a “safe” allotment of slices and take the rest to your employer’s break room, your church, and even take it to your neighbor. You will become popular. Life can be sweet!