CAKE BATTER:
½ cup shortening
1 cup sugar
3 large egg yolks, well-beaten
½ cup blackberry jam
1½ cups all-purpose flour
½ teaspoon salt
1 teaspoon cinnamon
½ cup buttermilk
3 large egg whites, beaten until stiff
FILLING:
¼ cup blackberry jam
¼ cup strawberry preserves
¼ cup cherry preserves
Chocolate syrup (optional)
Preheat the oven to 350 degrees. Line three 9-inch round baking pans with parchment paper. Set aside.
For the cake, in a large bowl cream the shortening and sugar with an electric mixer on medium-high speed. Add the egg yolks and the jam. Beat well.
In a medium bowl combine the flour, salt, and cinnamon. Add the dry ingredients to the creamed ingredients alternately with the buttermilk, beating well after each addition. Fold in the egg whites. Spoon the batter into the prepared pans. Bake 25 minutes. Cool on wire racks and remove from pans.
To assemble the cake, spread the blackberry jam on one layer. Top with the second layer and spread with the strawberry preserves. Add the third layer and spread with the cherry preserves. Drizzle with chocolate syrup, if desired, before serving.
Makes 12 to 15 servings
Betty Swift, Princess Lazy Bones
Purple Passion Flower Ladies,
Greensboro, North Carolina