BLACKBERRY JAM CAKE

FOR THE CAKE:
1 tsp baking soda
1 cup buttermilk
1 cup plus 3 tbsp butter or margarine, softened, divided use
1 cup white granulated sugar
2 1/2 cups light brown sugar, firmly packed, divided use
4 eggs
3 cups all-purpose flour, unsifted
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1 cup blackberry jam (use a high quality jam)
FOR THE FROSTING:
1/2 cup milk
1/4 cup plus 1 tbsp shortening
1/2 tsp salt
3 cups confectioner's sugar
1 1/2 tsp vanilla extract

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Generously grease and flour three 9-inch round cake pans; set aside.

Stir baking soda into buttermilk; set aside.

In large mixer bowl at medium speed, cream 1 cup butter or margarine, white sugar, and 1 cup of the brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, scraping sides of bowl occasionally.

In medium bowl, combine flour, cinnamon, cloves and nutmeg. Add alternately with buttermilk to egg mixture, beginning and ending with flour, scraping sides of bowl occasionally. Stir in blackberry jam until well combined. Pour batter evenly into prepared pans.

Bake for 30-35 minutes until toothpick inserted in center comes out clean. Cool cakes in pans for 10 minutes; then remove from pans and cool completely on wire racks.

TO MAKE THE FROSTING:
Do not prepare frosting until cake layers are baked and cooled.

In small saucepan combine the remaining 1 1/2 cups brown sugar, milk, shortening, the remaining 3 tbsp butter, and salt. Heat to boiling over medium high heat, stirring frequently. Reduce heat and simmer 3 minute. Remove from heat; let cool 5 minutes.

In small mixer bowl combine cooled mixture, confectioner's sugar, and vanilla. Beat on high speed until thick enough to spread. Makes 2 2/3 cups frosting

Place a cake layer on platter. Spread with 1/2 cup frosting on top of layer. Place second layer on top. Spread with 1/2 cup frosting. Top with third cake layer. Frost sides and top with remaining frosting.

Source: Magazine Clipping