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
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
2 layer cake.
Yields
1 Servings