Instructions: Heat oven to 350 degrees. Beat butter and sugar until well mixed. Add eggs, one at a time, beating well after each addition.

Stir together flour, dry milk, cornstarch, cinnamon, baking soda, salt, cloves, nutmeg & ginger in medium bowl. Alternately add flour mixture with 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 three greased & floured 9" round cake tins. 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 & fill.

T(Cooking Time):
"0:35"

NOTES : Sourdough Blackberry Spice Cake which I submitted to the Wisconsin State Fair last year, I won a 3rd place ribbon. I used the Fluffy White Frosting since State Fair occurs in August. When I make this in cooler months I frost it with Cream Cheese icing or Caramel Frosting (also included). I have also included the original spice cake recipe that I adapted to create this recipe, just in case you dont like sourdough . At the very end I have included the basic sourdough starter. When using sourdough for sweets, I have found that you cant use sourdough much older than 2 weeks or it gets very, very tangy. (ie everyone gets a funny look on their face when they bite into it)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.