2 Layer Blackberry Jam Cake
1 1/2 cups butter
3 cups white sugar
5 eggs
1 1/2 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup sour cream
1 1/2 cups blackberry preserves
1 1/2 cups chopped pecans
1 1/2 cups shredded coconut
1 1/2 cups raisins
butter cream icing
additional blackberries, to garnish
Filling
1 cup softened cream cheese
1/2 cup blackberry preserves
2 cups fresh blackberries
Preheat oven to 350°F (175 degrees C). Lightly grease two 10 inch round
cake pans and set aside. Cream together the butter and sugar. Add eggs
separately, beating well after each. Sift together soda and flour; add
alternately with sour cream to creamed mixture. Mix well. Add jam, pecans,
coconut and raisins. Mix well and pour into prepared pans. Bake for 35
minutes or until toothpick inserted in center comes out clean. Remove cakes
from pans and allow to cool completely. In a small bowl, combine all filling
ingredients except the fresh berries. Spread the filling onto the top of one
cake and arrange the fresh berries on top. Place the other cake on top and
press down lightly, making sure the cakes are stuck together. Frost the
cake with the butter cream frosting and arrange the fresh berries on top, to
serve.
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