Mam-Ma'S Blackberry Jam Cake

• 1 c. butter
• 2 c. sugar
• 3 c. flour
• 1/2 tsp. salt
• 4 eggs
• 1 tsp. soda
• 1/2 c. buttermilk
• 1 c. blackberry jam
• 1 c. chopped pecans (more if desired)
• 1/2 c. sherry wine or apple juice
• 1 tsp. each: powdered cinnamon, nutmeg, ginger, allspice and cloves

1. Cream softened butter and sugar in electric mixer.
2. Add eggs, one at a time; whip well in between at high speed.
3. Sift flour with spices and salt.
4. Add soda to buttermilk and stir well.
5. Fold in flour, mixing alternately with buttermilk mixture.
6. Add wine. Lastly, mix in pecans and blackberry jam.
7. Pour into 3 (9-inch) well-greased and floured pans.
8. Bake at 325u0b0 for 30 to 40 minutes. At 30 minutes, test with straw, when straw is clean, remove from oven.
9. Cool in pans for 5 minutes.
10. Invert on cake rack and leave pans over cake for 10 minutes more.
11. This insures a moist cake.

butter, sugar, flour, salt, eggs, soda, buttermilk, blackberry jam, pecans, sherry wine, powdered cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871672 (may not work)