Aunt Bessie's Blackberry Cake

Directions

1. Cream butter; gradually add in sugar, beating till light and fluffy. Add in Large eggs. One at a time, beating well after each addition. Combine next 5 ingredients. Add in dry ingredients to creamed mix alternately with buttermilk, beginning and ending with flour mix. Mix in 3/4 c. blackberry jam. Pour batter into 2 greased and floured 9 inch round cakepans. Bake at 350 for 25 min or possibly till a wooden pick inserted in center comes out clean. Cold in pans 10 min; remove from pans, and cold completely on a wire rack. Heat remaining 1 1/4 c. jam in a small saucepan over low heat, stirring frequently. Brush melted jam between layers and on top and sides of cake; let stand till jam sets. Just before serving, top cake with whipped cream, and sprinkle with nutmeg.
2. Yield; one2 layer cake.