12 servings
2 sticks (1 cup) butter, softened
1-1/2 cup sugar
3 large eggs, beaten
1 5/8 cps flour
6 TBS cornstarch
3/4 cup instant nonfat dry milk
1/2 cup chopped or ground walnuts
1/4 teaspoon each, ground: cloves, nutmeg, ginger
2 teaspoon ground cinnamon
1-1/2 teaspoon baking soda
1/2 teaspoon salt
2 cps sourdough starter
1-1/2 cup (12 oz jar) blackberry jam
1 teaspoon black walnut extract
Fluffy White Frosting
1/2 cup chopped or ground walnuts for garnish
Heat oven to 350 degrees. Beat butter and sugar until well mixed. Add eggs, one at a time, beating well after each addition. Stir together flour, dry milk, cornstarch, cinnamon, baking soda, salt, cloves, nutmeg and ginger in medium bowl. Alternately add flour mixture with sourdough starter 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″ round cake tins. 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. Frost and fill.