| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Fruits |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter |
| 1 |
c |
Firmly packed brown sugar |
| 3 |
|
Eggs |
| 2 1/2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Ground allspice |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground nutmeg |
| 3/4 |
c |
Buttermilk |
| 2 |
c |
Blackberry jam; divided |
|
|
Whipped cream |
|
|
Freshly grated nutmeg |
|
2 |
layer cake. |
INSTRUCTIONS
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 3/4 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 1/4 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@prodigy.com (MRS IRA M DENNIS) on Dec 17, 1997
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