Recipe - Aunt Bessies Blackberry Cake

Three fourths cup Butter
1 cup Firmly packed brown sugar
3 Eggs
2 One half cup Flour
1 teaspoon Baking soda
1 teaspoon Ground allspice
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
Three fourths cup Buttermilk
2 cup Blackberry jam; divided
Whipped cream
Freshly grated nutmeg

Cream butter; gradually add sugar, beating until light and fluffy. Add
eggs. One at a time, beating well after each addition. Combine next 5
ingredients. Add dry ingredients to creamed mixture alternately with
buttermilk, beginning and ending with flour mixture. Fold in Three fourths cup
blackberry jam. Pour batter into 2 greased and floured 9 inch round
cakepans. Bake at 350° for 25 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans 10 minutes; remove from pans, and cool
completely on a wire rack. Melt remaining 1 One fourth cups jam in a small
saucepan over low heat, stirring frequently. Brush melted jam between
layers and on top and sides of cake; let stand until jam sets. Just before
serving, top cake with whipped cream, and sprinkle with nutmeg. Yield; one
2 layer cake.

Recipe by: AuntBessie Rainwater

Posted to TNT Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Dec 17, 1997