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President Andrew Jackson's Favorite Blackberry Jam Cake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Classic layer cake filled with luscious blackberry jam and topped with creamy cream cheese frosting.
Ingredients:
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup lowfat buttermilk
  • 1.5 cups white sugar
  • 0.5 cup butter, at room temperature
  • 1 large egg
  • 2 large egg whites
  • 1.5 cups seedless blackberry jam, divided
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C. Prepare the 2 9-inch cake pans by greasing them, dusting with flour, and lining the bottoms with waxed paper.
  • Combine flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl, whisking until fully blended. In a separate small bowl, mix buttermilk and vanilla extract.
  • In a large mixing bowl, use an electric mixer on medium speed to beat sugar and butter until light yellow and fluffy. Remember to scrape down the sides frequently. Thoroughly beat in the egg and egg whites, then mix in 3/4 cup of blackberry jam until well combined.
  • Combine 1/3 cup of flour mixture and half of the buttermilk mixture into the wet ingredients using a wooden spoon. Then mix in 1/3 of the flour mixture, the rest of the buttermilk mixture, and the remaining flour mixture to create the batter. Spread the batter evenly into the prepared cake pans.
  • Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove, peel off the waxed paper, and let the cakes finish cooling on wire racks.
  • Place the first cake layer with the bottom side facing up on a cake plate. Spread the remaining 3/4 cup of blackberry jam evenly over the cake and top with the second cake layer, with the bottom side facing down.

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