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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 467
% Daily Value**
Total Fat 21g
Saturated Fat 12g
Unsaturated Fat 2g
Cholesterol 148mg
Sodium 420mg
Total Carbohydrate 60g
Dietary Fiber 1g
Sugars 29g
Protein 10g
Vitamin A  15%Vitamin C  13%
Calcium  9%Iron  6%
Potassium  7%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Aunt Bessie's Blackberry Cake

Recipe Tags: Cake Recipes

Date Added: June 11, 2009


3 Eggs at room temperature
1 Teaspoon Ground Nutmeg
3/4 Cup Butter or margarine
1 Teaspoon Ground Cinnamon
1 Cup Brown Sugar Firmly packed
1 Teaspoon Allspice ground
1 Teaspoon Baking Soda
3/4 Cup Buttermilk
2 1/2 Cups Flour
2 Cups Blackberry Jam divided
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1. Cream butter; gradually add sugar, beating until light and fluffy. Add eggs.

2. One at a time, beating well after each addition. Combine next 5 ingredients.

3. Add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in 3/4 cup blackberry jam.

4. Pour batter into 2 greased and floured 9 inch round cakepans.

5. Bake at 350 F for 25 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes; remove from pans, and cool completely on a wire rack.

Melt remaining 1 1/4 cups jam in a small saucepan over low heat, stirring frequently.

Brush melted jam between layers and on top and sides of cake; let stand until jam sets.

Just before serving, top cake with whipped cream, and sprinkle with nutmeg.

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Dietary Notes:
This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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