Favorite Southern Jam Cake

• 1 c. margarine or butter, softened
• 1 c. sugar
• 5 eggs
• 1 (16 oz.) jar Bama seedless blackberry jam
• 1 c. Bama strawberry preserves
• 3 c. Martha White self-rising flour
• 2 tsp. ground allspice
• 2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1 c. Borden buttermilk
• toasted chopped pecans (optional)

1. Preheat oven to 350u0b0.
2. In large mixer bowl, beat margarine and sugar until fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in jam and preserves.
5. Stir together dry ingredients; add alternately with buttermilk to jam mixture.
6. Turn into 3 well-greased wax paper lined 9-inch layer cake pans.
7. Bake for 40 minutes, or until toothpick inserted comes out clean.
8. Cool 5 minutes; remove from pans.
9. Cool completely.
10. Frost with Maple Frosting; garnish with nuts, if desired.

margarine, sugar, eggs, seedless blackberry jam, strawberry preserves, flour, ground allspice, ground cinnamon, ground cloves, borden buttermilk, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=419354 (may not work)