Just in time for the holidays.
The Purplish color comes from the blackberry jam.
Growing up I remember a special holiday cake my mother use to make and that was the Amalgamation Cake. I don’t know the history behind the recipe but according to Wikpedia, amalgamation is the process of combining or uniting multiple entities into one form.
Ok, that kind of describes this cake which is full of eggs, sugar, blackberry jam, raisins, nuts and coconut. What that description does not describe about this recipe is the love that my mother put into making it. Whether she was making this for Thanksgiving or Christmas dinner, she knew just the right time to start making it. Of course she always shelled her own pecans and after carefully measuring everything, mixing, baking, cooling then frosting with a delicious coconutty frosting she would wrap the cake in multiple layers of plastic wrap and then foil and then put into a closet to rest (or I suppose to ferment) until the big day which she would put it out just in time for dessert to be served. (Of course, this was Missouri so I’m sure the closets were a little cooler than here in Texas.)
This cake has a purplish color to it and is so rich and scrumptious that you only need a very thin piece to satisfy your sweet craving. I’m making this cake for our craft circle boutique and some lucky person will go home with a cake that they can put in the freezer until the holidays when they can pull it out and slice up for Christmas dinner.