Boysenberry Jam Cake

  • Vegetarian Recipe

Serve this Boysenberry Jam Cake as a dessert with fresh or cooked boysenberries and lashings of whipped cream, natural yoghurt or sour cream.


  • 200g unsalted butter at room temperature
  • 1 ¾ cups sugar
  • 4 eggs
  • 2 tsp vanilla essence
  • 3 cups standard flour (375g)
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup sour cream
  • 1 cup Anathoth Farm Boysenberry Jam



    1. Preheat oven to 145ºC
    2. Spray a fluted deep ring tin with non-stick baking spray
    3. Beat butter and sugar until light and creamy
    4. Add in eggs, one at a time and scrape down the bowl after each egg
    5. Add in vanilla and beat until combined
    6. In a bowl sift together flour, cinnamon, baking soda and salt
    7. Add a third of the flour mixture into butter mixture alternating with half the sour cream, beating after each addition
    8. Fold in Boysenberry Jam
    9. Pour into prepared cake tin and bake at 145ºC for 15 minutes then increase oven temperature to 180ºC and bake for 40-50 minutes until a skewer inserted comes out clean
    10. Allow to cool in cake tin on a cake rack for 10 minutes before turning out
    11. For the topping: in a small saucepan heat together Boysenberry Jam, water and cornflour and simmer gently for 1 minute
    12. Place cake on a large flat plate and pour topping over the cake