Ingredients for Danish Blackberry Jam Cake
- 170g softened butter
- Brown Sugar
- 4 large eggs
- 250g all-purpose flour
- 1 tsp baking soda
- Nutmeg
- Cinnamon
- 200ml buttermilk
- Seedless Blackberry Jam
- 100g raisins
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How to Make Danish Blackberry Jam Cake
- Preheat oven to 190°C (375°F). Cream together 170g softened butter and 200g granulated sugar until light and fluffy. Gradually whisk in 4 large eggs, one at a time.
- In a separate large bowl, whisk together 250g all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt.
- Gently fold the dry ingredients into the wet ingredients. Stir in 200ml buttermilk and 200g blackberry jam until just combined. Do not overmix.
- Lightly flour 100g raisins and gently fold them into the batter.
- Grease and flour two 8-inch round cake pans. Divide the batter evenly between the pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 30 minutes.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Frost with your favorite frosting once cooled (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
292g
Fat
53g
Carbs
37g
