Blackberry Jam Cake
|Butter||1 Cup (16 tbs)|
|Sugar||4 1⁄2 Cup (72 tbs)|
|Blackberry jam||1 Cup (16 tbs)|
|Flour||3 Cup (48 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Pecans||1 Cup (16 tbs), chopped|
|Raisins||1 Cup (16 tbs)|
Cream butter and 2 cups sugar until fluffy.
Separate 3 eggs; beat egg yolks and remaining eggs into creamed mixture.
Stir in jam.
Sift flour, soda, nutmeg, cloves, cinnamon and allspice together.
Add to jam mixture alternately with buttermilk; mix well.
Stir in pecans and raisins.
Spread batter in 2 greased and floured 9-inch layer pahs.
Bake at 350 degrees for 35 to 40 minutes or until cake tests done.
Cool cake in pans for 10 minutes; turn onto racks to cool completely.
Melt 1/2 cup sugar in heavy skillet.
Combine remaining sugar and 1 cup water in saucepan.
Boil rapidly to soft-ball stage; stir in melted sugar.
Beat egg whites at high speed of electric mixer, pouring in sugar syrup in fine stream.
Beat in vanilla.
Spread frosting between layers and on top and side of cake.