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This recipe for BLACKBERRY JAM CAKE, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Carter
Added: Wednesday, December 10, 2008



1 cup unsalted butter, softened
1 1/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup buttermilk
1 cup blackberry jam
2 cups fresh blackberries
Crème Fraîche


Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in jam. (Do not overmix.) Pour batter into a greased 10-inch Bundt pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 20 minutes; remove from pan, and continue cooling. Serve with blackberries and Créme Fraîche.

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