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