Aunt bessie's blackberry cake

1 Servings

Ingredients

Quantity Ingredient
¾ cup Butter
1 cup Firmly packed brown sugar
3 Eggs
2½ cup Flour
1 teaspoon Baking soda
1 teaspoon Ground allspice
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
¾ cup Buttermilk
2 cups Blackberry jam; divided
Whipped cream
Freshly grated nutmeg
2 layer cake.

Directions

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 ¾ 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 1¼ 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 Recipe by: Aunt-Bessie Rainwater Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Dec 17, 1997

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