Blackberry Spice Cake with Fluffy White Frosting

Old Fashioned Blackberry Spice Cake:
2 Sticks (1 cup) Butter, softened
1 1/2 Cups Sugar
3 Large Eggs, beaten
3 Cups Flour
2 teas. Watkins Cinnamon
1 1/2 teas. Baking Soda
1/2 teas. Salt
1/4 teas. Watkins Ground Cloves
1/4 teas. Watkins Nutmeg
1/4 teas. Watkins Ginger
1 Cup Buttermilk
1 1/2 Cups Blackberry Jam / Preserves
1/2 Cup Chopped Walnuts or Pecans

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, cinnamon, baking soda, salt, cloves, nutmeg and ginger in medium bowl. Alternately add flour mixture and buttermilk 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 and floured 9-inch round cake pans. 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. Makes 12 servings.

Fluffy White Frosting
3/4 Cup Sugar
1/3 Cup Light corn Syrup
3 Tbsp. Water
3 Egg Whites (1/3 Cup)
1 teas. Watkins Vanilla Extract

Combine sugar, syrup, water and bring to a boil until it reaches 240* on a candy thermometer, soft ball stage. As syrup boils, beat egg whites until they are stiff. Pour syrup very slowly into egg whites while beating constantly. Add vanilla & beat several more minutes or until stiff. Frosts an 8 or 9 inch layer cake.

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