Blackberry Jam Cake from The Modern Baker by Nick Malgieri

Name: Blackberry Jam Cake from The Modern Baker by Nick Malgieri
Ingredients: 1 cup dark raisins; 1 cup buttermilk; 1 cup seedless blackberry jam; 2 tablespoons alkalized (Dutch process) cocoa; One 12-cup tube or Bundt pan, buttered, coated with fine, dry bread crumbs, and sprayed with vegetable oil cooking spray; 2 cups sugar; 3 cups all-purpose flour (spoon flour into a dry-measure cup and level off); 2 teaspoons ground allspice; 1 teaspoon baking soda; 1 cup chopped walnuts or pecans; 4 large eggs; 16 tablespoons (2 sticks/8 ounces/225 grams) unsalted butter, softened; 2 teaspoons ground cinnamon

app.ckbk.com

This was a standard of the 19th-century American baking repertoire and deserves to be better known again. I came across the recipe so many times during a several month period—mostly in 19th- and...

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Ingredients

1 cup dark raisins
1 cup buttermilk
1 cup seedless blackberry jam
2 tablespoons alkalized (Dutch process) cocoa
One 12-cup tube or Bundt pan, buttered, coated with fine, dry bread crumbs, and sprayed with vegetable oil cooking spray
2 cups sugar
3 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
2 teaspoons ground allspice
1 teaspoon baking soda
1 cup chopped walnuts or pecans
4 large eggs
16 tablespoons (2 sticks/8 ounces/225 grams) unsalted butter, softened
2 teaspoons ground cinnamon