A really good Jam Cake is absolutely my favorite cake in the world, and has been since I was a kid. I normally do not frost mine, but serve it with a warm caramel sauce. I think the reason for that is until recently I couldn't make caramel frosting. Either way is wonderful. Plan ahead, because this cake is at its best after setting for a day or so.
Around the holidays I might pour a 1/4-1/2 cup of good bourbon over the warm cake while it's still in the pan. That gives it a little character.
Increase the nuts and decrease the raisin, or leave the nuts out, it's okay with me.
My Favorite Old-Fashioned Blackberry Jam Cake
3 sticks butter melted
Preheat oven to 350 degree F. Grease a 9-10-inch tube pan.
If you have a stand mixer use it. Melt butter and let cool slightly. In a large mixing bowl combine buttermilk and baking soda. In seperate mixing bowl whisk flour and all the spices together; add cooled butter to buttermilk and soda; add flour mixture to incorporate; add 1 egg at a time, mixing well; add blackberry jam, nuts and raisins that have been tossed with a 1/4 cup of the flour mixture. Beat well.
Scoop batter into prepared tube pan. Smooth top with spatula. Drop a couple of times on the counter to get air bubbles out.
Bake at 350 degrees F. for 1 1/2 hours, check after 1 hour. Put a pan of hot water under cake while baking. Check cake by using a toothpick or clean broom straw. I didn't make that up. Toothpick should be clean. I guess, so should the broom straw.
COOK'S NOTE: I make these into cupcakes and freeze them. Take out what you need and frost them then. Wonderful.