Ingredients
- Cake Mix:
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp allspice
- 1 tsp cloves
- 1 tsp cinnamon
- 3/4 cup butter or margarine, softened
- 2 cups sugar
- 4 eggs, separated
- 3/4 cup buttermilk
- 1 cup blackberry jam or jelly
- Creamy Filling and Frosting:
- 3/4 cup soft butter
- 1 cup sugar
- 2 eggs
- 1 tbsp cornstarch
- 1 1/2 cups milk
Preparation
Step 1
Cake:
Preheat oven to 350 F and grease and flour three round cake pans. In a medium-size bowl, mix flour, baking powder and spices.
In a large bowl, cream butter. Add sugar and beat until mixture is fluffy. In a small bowl, beat egg yolks until lemon colored. Add to creamed butter and sugar mixture. Add buttermilk and jam or jelly; beat until well blended. Stir in flour mixture. In a small bowl beat egg whites until stiff, but still moist. Fold in batter and divide evenly between greased cake pans. Bake 35 to 40 minutes. Allow to cool 10 minutes before removing from pans.
Creamy Filling and Frosting:
In the top of a double boiler, cream butter and sugar; beat in eggs. Stir in cornstarch and milk. Set over simmering water. Cook, stirring constantly, about 10 minutes, or until filling is the consistency of a thick pudding. Cool to room temperature. Spread between cake layers, drizzling melted jelly over filling as you go.