Time Traveling Table

Let me start by saying—I totally get why this cake has been around for generations. It’s rich, perfectly spiced, and that deep fruity flavor from the blackberry jam makes it feel just a little extra special. But let’s talk about the frosting for a second… because WOW, there was so. much. frosting. I get it—the frosting itself was pretty sheer, so you had to really pile it on to avoid that “oops, did I forget to frost my cake?” look. But if (or really, when) I make this again, I think I’d cut it in half.

While making this, I also had a mini baking crisis—I realized I don’t make cakes often. Like, at all. So much so that I don’t even own cake pans. At first, I thought I’d have to borrow some from my mom, but after some basement digging, I found two 9-inch springform pans! Not historically accurate, sure, but honestly, I’ve learned that in early America, people just used what they had. They didn’t feel the need (or, let’s be real, have the money) to own every possible kitchen tool under the sun. So, in that spirit, I went with the springform pans, and guess what? They totally worked.

A Slice of History

Blackberry Jam Cake is a Southern staple with roots tracing back to the late 19th and early 20th centuries. It was especially popular in Kentucky and Tennessee, where home bakers used homemade jam as both a sweetener and a way to keep cakes moist—especially back when sugar wasn’t as widely available or affordable. The warm spices (cinnamon, nutmeg, and cloves) give it that signature old-fashioned flavor, and many traditional versions also included black walnuts or pecans for a bit of crunch.

Back in the day, this cake wasn’t just any dessert—it was a special-occasion showstopper. It often made an appearance at holidays, Sunday dinners, and family gatherings. And about that thin frosting? That’s traditional, too. This cake was often topped with caramel frosting or boiled milk frosting, both of which tend to be on the runny side. So if you feel like you’re drowning in frosting while making this, just know—you’re keeping tradition alive.

Long story short? This cake is worth making. Whether you use cake pans, a springform pan, or whatever you have on hand, it’s the kind of recipe that feels both classic and cozy—like something your great-grandma would’ve proudly served with a cup of coffee after Sunday supper.

Ingredients:

Cake:

• ½ cup lard
• 1 cup granulated sugar
• 3 eggs
• 2 cups cake flour
• ½ tsp ground allspice
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ½ tsp salt
• ½ cup buttermilk
• 1 cup blackberry jam or seedless preserves
• ½ cup chopped nuts (black walnuts or pecans)

Ermine Frosting (Boiled Milk Frosting):

• 1 cup cake flour
• 1½ cups granulated sugar
• 2 cups whole milk
• 1½ cups butter, softened and cubed
• 2 tsp vanilla extract

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Instructions:

Cake Instructions:

1. Set your oven to 350°F (180°C). Grease a cast iron skillet (or two 9-inch cake pans if you prefer).
2. In a large bowl, cream together the lard and sugar until fluffy. Mix in the eggs, one at a time.
3. Stir in the blackberry jam and buttermilk until smooth.
4. Add the flour, allspice, cinnamon, cloves, nutmeg, and salt directly into the bowl. Stir everything together until just combined.
5. Fold nuts in, no overmixing!
6. Pour the batter into your prepared cast iron skillet (or cake pans). Bake for 35-40 minutes, or until a toothpick comes out clean. Let it cool for 10 minutes in the pan, then transfer to a wire rack.

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Frosting Instructions:

9. In a saucepan over medium heat, whisk together the flour and sugar while slowly pouring in the milk. Keep whisking for about 5 minutes, until the mixture thickens into a smooth, pudding-like consistency.
10. Pour the thickened mixture into a heatproof bowl and let it cool completely. Then, use a stand mixer or electric hand mixer to beat it for 10 minutes until fluffy.
11. Slowly add in the cubed butter, one piece at a time, while beating. Once smooth, mix in the vanilla extract and beat for another 5 minutes until you get that perfect, spreadable consistency.
12. Spread a layer of frosting on the first cake, then stack the second layer on top.
13. Use the remaining frosting to cover the entire cake. Slice and enjoy!
14. Optional: Dust with powdered sugar or top with fresh blackberries.