Blackberry Jam Cake

A woman at Bryce's work brought this in & gave him the leftovers. It is fabulous! The directions are very specific about how to mix everything together, so hopefully it's not too crazy for other people like me who just like to dump everything in one bowl and hope it turns out. Now all I need is access to fresh blackberries, jam, and syrup--here I come Aunt Karen!

Blackberry Jam Cake

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
3 large eggs
3 cups flour
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground allspice
1/4 tsp salt
1/2 cup sour cream
1/2 cup buttermilk
1 tsp baking soda
2 cups seedless blackberry jam

Preheat oven to 350. Grease and flour 10-inch tube pan. In large bowl, beat butter, shortening & sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each egg. In medium bowl, combine flour, cinnamon, cloves, nutmeg, allspice, and salt; sift. In a small bowl, combine sour cream and buttermilk; add baking soda, stirring to dissolve. Gradually and alternately add flour mixture and sour cream mixture to butter mixture, beginning and ending with flour mixture, beating well after each addition. Stir in blackberry jam. Spoon batter into prepared pan, and bake for 1 hour and 10-15 minutes, or until toothpick comes out clean. Cool in pan 10 minutes. Remove from pan and cool completley on wire rack. Serve with warm Fresh Blackberry Sauce. Garnish with whipped cream and fresh mint if desired.

Fresh Blackberry Sauce

2 cups fresh blackberries
3/4 cup blackberry syrup
1/2 cup sugar
1 tsp fresh lemon juice
1 tsp vanilla extract

In medium saucepan, combine blackberries, syrup, sugar and lemon juice. Cook over medium-low heat, stirring frequently, for 12-15 minutes. Remove from heat; stir in vanilla.