Question about Blackberry Jam Cakes

R

richard-in-cincy

Well-known member
I was planning to make an old-fashioned BJC with Caramel Icing for our Christmas dinner (it was always on my great-grandmother's and grandmother's Christmas Eve tables-family recipe goes back to the mid 1800's). But I have all of these beautiful jars of tart montmorency cherry jam that I made from my cherry tree so I thought "why couldn't I use cherry instead of blackberry."

Has anyone played with subbing another flavor of jam in jam cakes?

TIA

 
I would think that you could surely swap jams

while taking into consideration:
1) the tartness/sweetness of the jam to be used; will the amount of sugar called for in the original recipe need to be adjusted
2) the liquidity of the jam versus the original - how will it affect the batter. I'm guessing you would then adjust the flour proportion.

You cherry jam sounds divine!

 
It is very old-fashioned cake

that used to be very popular. It's been made in my family for generations going back to the 19th C.

It's a very dense, moist, spiced cake, but the blackberry jam isn't particulary an over riding forward flavor, for example the way chocolate is in a chocolate cake. Think more carrot cake like.. It's been years since I've had it, but they were always on the Christmas Eve table at my grandmother's house.

And now that I've got carrot cake in my mind, I'm now thinking about filling it with the caramel frosting and then icing the outside with cream cheese frosting...

 
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