Buttermilk Blackberry Jam Cake Recipe

• 2 stk butter softened
• 1 1/2 c. sugar
• 3 lrg Large eggs beaten
• 2 1/2 c. flour plus 2 TBSP
• 6 Tbsp. corn starch
• 2 tsp cinnamon grnd
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1/4 tsp cloves grnd
• 1/4 tsp nutmeg grnd
• 1/4 tsp ginger round
• 1 c. buttermilk
• 1 1/2 c. blackberry jam 12 ounce jar
• 1/2 c. minced walnuts or possibly pecans

1. Heat oven to 350 degrees.
2. Beat butter and sugar in bowl of electric mixer till well mixed.
3. Add in Large eggs one at a time, beating well after each addition.
4. Stir together flour, cornstarch, spice, baking soda, salt.
5. Alternately add in flour mix and buttermilk to butter mix, beating well after each addition, beginning and ending with flour.
6. Beat in jam.
7. Stir in nuts by hand.
8. Pour batter proportionately into 3 greased and floured 9 inch round cake tins.
9. Bake till done, about 35 min.
10. Cold 10 min in pans; turn out onto wire racks.
11. Cold completely.
12. Frost with cream cheese frosting, caramel icing, or possibly some other.
13. Prep time: 25 minutes; Baking: 35 minutes
14. Cooks notes: Could probably substitute yogurt or possibly even lowfat sour cream for the buttermilk.
15. Possible liqueurs Can bake in a 9" round springform pan till done, about 60-70 minutes & slice into 3 or possibly 4 layers when cold.
16. NOTES : I originally got this from the Chicago Tribune, the first one is basically the original except which I adapted the recipe from regular flour to homemade cake flour (decreased the flour & added cornstarch).

butter, sugar, eggs, flour, corn starch, cinnamon grnd, salt, baking soda, cloves grnd, nutmeg grnd, ginger round, buttermilk, blackberry, walnuts

Taken from cookeatshare.com/recipes/buttermilk-blackberry-jam-cake-95863 (may not work)