Blackberry Jam Cake

• 2/3 cup butter
• 1 ½ cups sugar
• 4 eggs, separated
• 2/3 cup buttermilk with 1 tsp baking soda
• 2 cups flour, heaping
• 1 cup blackberry jam
• 1 tsp ground cloves
• 1 tsp nutmeg
• 1 tsp cinnamon

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar together. 
3. Beat egg yolks and add to butter mixture, blending well. 
4. Sift flour; measure and sift again. 
5. Add spices. 
6. Add flour alternately with buttermilk with soda. 
7. Stir in jam gently. 
8. Beat egg whites stiffly and fold into cake batter. 
9. Bake in 3 layers in 10 inch baking pans. 
10. Bake 20 minutes. 
11. Turn out onto wire racks to cool. 

Filling:

• 1 cup sugar
• 1 Tbsp cornstarch
• 1 Tbsp butter 
• 2 eggs, lightly beaten
• 1 cup milk 
• 1 tsp vanilla

1. Mix cornstarch and sugar together well. 
2. Add butter, blend in well. 
3. Add eggs, milk and vanilla, blend in well. 
4. Cook over medium low heat until filling thickens and coats spoon well. 
5. Let cool completely. 
6. Spread in between layers of cake.