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3/4 c Butter
1 c Firmly packed brown sugar
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
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; one2 layer cake.
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