Blackberry Jam Cake
Few Americans know the wonders of blackberry jam cake. That needs to change.
Why This Recipe Works
Blackberry Jam Cake is a close kin to spice cake and applesauce cake that gets its sweetness from jam stirred directly into the batter, sometimes along with raisins and black walnuts. Some recipes contained more spices than any one cake can adequately handle. We stuck with cinnamon, allspice, and cloves, all toasted to enhance their flavor. The interaction between baking soda and the blackberry jam turned our cake an odd gray-green color. When we switched to baking powder, the cake turned a pleasant, plummy brown hue. Adding more baking powder improved the cake’s gummy texture save for a thin gummy line where the batter met the pan. Lowering the oven rack eliminated any traces of gumminess. Our heavy batter prevented gas produced by the leaven from escaping, resulting in mysterious holes in the cake. Thinning the batter with water, cutting down on the jam, and warming the jam to thin it solved that problem.
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