Instructions: Heat oven to 350 degrees. 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, cornstarch, spice, baking soda, salt. Alternately add flour mixture and sourdough starter 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 3 greased and floured 9 inch round cake tins. Bake until done, about 35 minutes. Cool 10 minutes in pans; turn out onto wire racks. Cool completely.

Frost with cream cheese frosting, caramel icing, or some other. [See Boiled Caramel Icing recipe in this cookbook.

Prep time: 25 min; Baking: 35 min

Cooks notes: Possible liqueurs?? - decrease sourdough to 1 cup, increase flour by 1/2 cup and use 1 cup liqueur. Can bake in a 9" round springform pan until done, about 60-70 min & slice into 3 or 4 layers.

NOTES : This is the same recipe [as Deirdres other [Buttermilk Blackberry Jam Cake] but changed to use sourdough starter. I just made the 2nd one today for church tomorrow & will probably submit it to the State Fair this year.

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