I first saw this recipe over a year ago and I finally baked it in December. It is one of the best cakes I have ever eaten. The cake was tender, bursting with layers of flavor and has the added texture of the toasted finely chopped pecans. My husband and I both thoroughly enjoyed it as did our guests and I'm going to bake it again this week. (It does taste somewhat like gingerbread, but it isn't nearly that strong.) This my 2nd rating of this cake. I took it to a dinner last night and it was a big hit. Rating it based on how much blackberry one expects is not a fair assessment of this multi-layers of flavor cake.
Moist cake with a very nice texture. Excellent flavor and consistency! The blackberry is not pronounced, but it's among the best spice cakes (which this is, essentially) I've ever sampled. I would stress that if you think of this as a spice cake recipe, you won't be disappointed. Important note: make sure you use a large (12+ cup) bundt pan to prevent overflow. This is an old-fashioned recipe and newer bundt pans tend to be smaller than the ones our grandmothers used.
It doesn't have the taste of a real blackberry jam cake. Blackberry jam out of a jar will not give it the real taste. Real blackberry jam would improve the taste greatly.
More like a spice cake and only an OK one at that. I was hoping for a vibrant blackberry taste.
This cake doesn't taste anything like blackberry jam. It's more like a spice cake or gingerbread.........very disappointing.