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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 16 |
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This recipe is very moist and dense and reminds me of a good fruit cake. Even though the directions call for a tube pan, I usually use a 9 x 13 cake pan. And to my personal taste, the nuts can be omitted and never missed. Ingredients:
1 cup butter, room temperature |
2 cups white sugar |
1/3 cup cooking oil |
6 eggs |
6 tablespoons sour cream |
2 cups blackberry jam |
3 cups flour, sifted |
2 teaspoons baking soda |
2 teaspoons nutmeg |
2 teaspoons cinnamon |
1 teaspoon clove, ground |
1 teaspoon allspice, ground |
1 cup dates, chopped |
1 cup raisins |
1 1/2 cups pecans or 1 1/2 cups walnuts, chopped |
Directions:
1. Preheat oven to 325.
2. Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
3. In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
4. Beat in eggs, one at a time, beating well after each addition.
5. Beat in sour cream and jam.
6. Sift or stir together flour, soda and spices. Reserve a small amount to coat the dates, raisins and nuts. Stir remaining dry ingredients into jam mixture.
7. Stir in flour-coated fruits and nuts.
8. Pour batter into prepared cake pan and bake for approximately 1 to 1 1/2 hours (will depend on which type of pan you use) or until it tests done.
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