This recipe is nicely timed for the current (pun accidental) glut of locally sourced berries in the food markets, so feel free to substitute with the fruit (or nuts) of your choice. It’s converted from the Chocolate Goddess imperial measurements, so beware of any anomalies.
- 340g flour
- 5g baking soda
- 2g sea salt
- 5g allspice
- 1g cinnamon
- 200ml buttermilk
- 30ml apple juice
- 15ml vanilla extract
- 45g teaspoons butter, room temperature
- 100g sugar
- 100g brown sugar
- 3 eggs, separated
- 35g cup blackberry jam
- 2 ounces dark chocolate, melted
- 225g cup raisins (I used dried, unsweetened mixed berries.)
- 110g cup nuts, chopped (I used walnuts.)
- Mix flour, soda, salt and spices; set aside.
- Mix milk and juice.
- Cream butter, beat in sugars until fluffy.
- Add egg yolks and beat well. Add vanilla.
- Add flour mixture alternately with milk mixture.
- Beat after each addition.
- Fold in jam, nuts and raisins; also fold in cooled dark chocolate.
- Beat egg whites to peaks, then fold mixture into beaten egg whites.
- Bake in greased and floured 10-inch bundt pan at 350 degrees for 55-60 minutes.
Serve with whipped cream and fresh blackberries or as shown in photo heat up blackberry jam and slowly add powdered sugar until you get the consistency you want and pour over the cooled cake.