Thelma's Jam Cake

6 eggs, beaten

1 cup butter, melted

4 tablespoon buttermilk

2 cups brown sugar

1 cup blackberry jam

3 cups all-purpose flour, sifted before measuring

1 teaspoon baking soda

2 teaspoon cinnamon

2 teaspoon allspice

2 teaspoon nutmeg

1 cup chopped nuts (walnuts, or pecans)

1 cup raisins

1/2 cup bourbon, or more to taste

Grease a 9-inch tube pan or similar(we used bunt pan). Mix beaten eggs with the melted butter, buttermilk, brown sugar and jam.

Sift flour with the baking soda, cinnamon, allspice and nutmeg. Stir into the buttermilk mixture. Fold in nuts and raisins. Pour batter into prepared tube pan and bake in a preheated 325 deg oven for 1-1/2 to 2 hours or until done.

(We may have over cooked a bit)

Let cool slightly, about 5 minutes and then turn out on a cake rack. Pierce the bottom and sides of the cake with a toothpick or cake tester and , while the cake is still warm, sprinkle bourbon over the bottom of the cake. You want to moisten the cake, but not drench it.

You can wrap the cake well and keep it up to 4 weeks at room temp. We made it a week ahead and kept it in the round tupperware cake thing in the outside cellar. Christmas 94

I also made a vanilla icing and drizzled it over the cake.

Courier-Journal Dec. 94