When I first saw this cake in the Taste of the South Magazine
It looked so good I had to try it.
But if your Like me I just always get rid of the
ingredients that I don't think belong
like the raisins and the pecans..
It was a total mess to make
and as you can see
it needs to go into 4 cake pans next time.
It was so delicious...
One cake would easily feed 20 guests
Its about 10" tall when frosted,
1 1/2cups soft butter
3 cups sugar
5 lg eggs
4 1/2 cups flour
1 1/2 tsp b.soda
1 cup sour cream
1 1/2 cups blackberry jam
1 1/2 cups shredded coconut
1 1/4 cups chopped pecans
1 cup raisins
beat sugar and butter till light and fluffy
then eggs one at a time
then flour and soda alternating with the sour cream.
then fold in the rest.
I used freezer jam I like it best.
bake 350 about 40minutes
till a tooth pick comes clean.
is 1- 8ounce cream cheese
beat with 1/2 cup blackberry jam.
Layer this in between the cake layers
with 2 cups of fresh blackberry
this filling next time I will double it!
Butter cream frosting
2 cups softened Butter
8 cups powdered sugar
8T heavy whipping cream
frost and refrigerate