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Tennessee Blackberry Jam Cake




Source of Recipe


Internet


List of Ingredients




1 cup butter, softened
2 cups sugar
4 eggs
2 cups blackberry jam (not jelly)
3 cups all purpose flour
3 tps cocoa (OPTIONAL)
1 tps cinnamo
1 tpscloves
1 tsp nutmeg
1 tsp allspice
2 tsp vanilla
1 tsplemon extract
1 tsp baking soda (which will get mixed into the buttermilk)
1 cup pecans
1 cup raisins

Preheat oven to 350 degrees. Grease and flour four 9 inch cake pans. In a large mixing bowl cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Stir the baking soda into the measured cup of buttermilk. Sift the spices and flour together (and the cocoa, if you plan to add cocoa). Add the blackberry jam to the butter and sugar. Alternate adding the flour and buttermilk, starting and ending with the flour. Stir in by hand the nuts and raisins. Divide evenly among the pans. Bake about 45 minutes.

FROSTING:
2 cups sugar
1 cup half and half or milk
1 stick butter
1 cup coconut
1 cup pecans, chopped
1 cup raisins, chop if desired
1 tsp vanilla

In the heaviest saucepan you have, (or an iron skillet), melt the butter, then let it bubble until a deep golden brown. (Careful not to let it burn!) Add the sugar and milk and let it cook until thick. Add the coconut, pecans, and raisins. Remove from heat and let cool before spreading between layers and on the outside of the cake. This should make about 12 servings



Recipe