Old-Fashioned Blackberry Spice Cake
- 2 sticks (1 C.) butter, softened
- 1 1/2 C. sugar
- 3 large eggs, beaten
- 3 C. flour
- 2 tsp. ground cinnamon
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1 C. buttermilk
- 1 1/2 C. blackberry jam
- 1/2 C. chopped walnuts or pecans
Heat oven to 350 degrees. Beat butter and sugar in bowl of electric mixer until well mixed. Add eggs, one at a time, beating well after each addition. Stir together flour, cinnamon, baking soda, salt, cloves, nutmeg and ginger in medium bowl. Alternately add flour mixture and buttermilk to butter mixture, beating well after each addition, beginning and ending with flour. Beat in jam. Stir in nuts by hand.
Pour batter evenly into three greased and floured 9-inch round cake pans. Bake until wooden pick inserted in center comes out clean, about 35 minutes. Cool 10 minutes in pans; turn out onto wire racks. Cool completely.
Use a 7-minute frosting or a cream cheese icing with this cake. Caramel frosting is good too.
Yield: 12 servings