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Blackberry Jam Cake

Source of Recipe

Aunt Nellie Hauser-- Thelma her daughter gave this to me...


List of Ingredients

1 cup shortening*
3 cups sifted flour
2 cups sugar
1 tsp nutmeg
4 egg yolks, beaten
1 tsp cinnamon
1 cup buttermilk
1 tsp cocoa
2 tsp baking soda
1/2 tsp salt
1 cup blackberry jam
1/4 tsp cloves (ground)
4 egg whites, stiffly beaten
1/2 tsp allspice
1 cup chopped nuts
1 tsp vanilla









Recipe

Cream thoroughly sugar, shortening, and egg yolks. Dissolve soda in buttermilk, and add alternately with dry ingredients (beginning and ending with dry ingredients). Add blackberry jam and nuts (dredged in flour).
Fold in stiffly beaten egg whites.
Makes three 9" layers. Bake in 350 oven 25 to 30 minutes, or until springy on top and pulling away from sides (check with toothpick).
Because ovens vary, check before time is up.

I have another recipe, from someone else (Cliff Lash, Ruth Lyons' band leader) that calls for 3/4 cup of shortening. It makes a somewhat less dense cake, of course with fewer fat grams. Of course you can use canned, drained blackberries, crushed (2 cups); but the seeds are bothersome to many people.