Tennessee Jam Cake
- 1 1/2 c. sifted self-rising flour
- 1/4 tsp. soda
- 1 1/2 tsp. cinnamon
- 1 1/2 tsp. allspice
- 1/2 c. butter or margarine
- 1/2 c. sugar
- 3 whole eggs
- 1/2 c. buttermilk
- 1/2 c. blackberry jam
- 1/2 c. cherry preserves
- 1/4 c. seedless raisins
- 1/2 to 1 c. finely chopped nuts
- Heat oven to 350u0b0 and prepare two 8-inch round or square cake pans. Sift together flour, soda and spices. Cream together butter and sugar until light and fluffy. Beat in eggs 1 at a time. Fold in flour mixture and buttermilk alternately, making 3 additions. Stir in preserves, raisins, nuts and jam. Pour batter into prepared pans. Bake 30 to 35 minutes. Frost with Caramel Icing. This cake is better if allowed to mellow 2 to 3 days.
flour, soda, cinnamon, allspice, butter, sugar, eggs, buttermilk, blackberry jam, cherry preserves, raisins, nuts
Taken from www.cookbooks.com/Recipe-Details.aspx?id=43904 (may not work)