Blackberry Jam Cakecakes 3/4 cup butter 1 cup sugar 3 single eggs 1 cup blackberry jam 1 teaspoon baking soda 3 cup flour 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon cloves 1 cup raisins 1 teaspoon vanilla 3/4 cup buttermilk 1 cup chopped nuts Cream butter and sugar well. Add eggs, one at a time and cream after each addition. Add jam. Sift together soda, spices and 2 cups flour. Add remaining flour to cream mixture alternately with buttermilk, starting and ending with dry ingredients. Stir in raisins, nuts and vanilla. Pour into two greased 9-inch cake pans. Bake at 325 for 30-45 minutes, or til done. *See Susan Emmick's Caramel Icing Source: newsletter 11-86 &"Defender"nwsppr Dolores McCann |
