Rombauer Blackberry Jam Cake

Our take on a favorite cake from Joy of Cooking by Irma S. Rombauer & Marion Rombauer Becker (1976). This version is fantastic, and has evolved over the (many!) times we've baked it.

3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
6 tablespoons butter, room temperature
1 cup packed dark brown sugar
2 large eggs, room temperature
2 tablespoons sour cream
2 tablespoons unsulphered molasses
1 cup blackberry jam

1 1/2 cups dark brown sugar
5 tablespoons heavy cream
2 teaspoons butter
1/8 teaspoon salt

Preheat oven to 350F, rack in center. Butter and flour a 7-inch tube pan, or equivalent. Sift together the flours, baking powder, baking soda, and spices. Set aside. In a large bowl, cream butter and sugar. Beat in eggs, one at a time, then sour cream, then molasses. Stir in flour mixture until barely blended, then fold in jam. Bake for about 30 minutes, letting cake cool before turning out and icing. For the icing - combine the sugar, cream, butter, and salt in a small saucepan over low heat. Slowly bring to a boil. Let cool a bit then pour over cake.

Makes one cake.

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