1-1/2 cups sugar

3 large eggs, beaten

3 cups flour

2 teaspoons Watkins cinnamon

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1/4 teaspoon Watkins ground cloves

1/4 teaspoon Watkins nutmeg

1/4 teaspoon Watkins ginger

1 cup buttermilk

1-1/2 cups blackberry jam or preserves

1/2 cup chopped walnuts or pecans

Fluffy White Frosting (recipe follows)

 

Heat oven to 350 deg.  Beat butter and sugar in bowl of electric mixer until well mixed.  Add eggs, one at a time, beating well after each addition.  Stir together flour, cinnamon, baking soda, salt, cloves, nutmeg, and ginger in medium bowl. Alternately add flour mixture and buttermilk to butter mixture, beating well after each addition, beginning and ending with flour.  Beat in jam.  Stir in nuts by hand.  Pour batter evenly into three greased and floured 9-inch round cake pans.   Bake until wooden pick inserted in center comes out clean, about 35 minutes.  Cool 10 minutes in pans; turn out onto wire racks.  Cool completely.  Frost with Fluffy White Frosting.

 

Makes 12 servings.

 

 

 

3/4 cup sugar

1/3 cup light corn syrup

3 tablespoons water

3 egg whites (1/3 cup)

1 teaspoon Watkins vanilla extract

 

Combine sugar, syrup, and water.  Bring to a boil until it reaches 240 deg. on a candy thermometer (soft ball stage).  As syrup boils, beat egg whites until they are stiff.  Pour syrup very slowly into egg whites while beating constantly.  Add vanilla and beat several more minutes or until stiff.  Frosts an 8 or 9-inch layer cake.