Instructions: Cream butter; gradually add sugar, beating until light and fluffy. Add eggs. One at a time, beating well after each addition. Combine next 5 ingredients. Add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in 3/4 cup blackberry jam. Pour batter into 2 greased and floured 9 inch round cakepans. Bake at 350 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.

Yield; one
2 layer cake.

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