From Stop and Smell the Rosemary...Recipes and Traditions to Remember," published in cooperation with your DailyInbox newsletter.

INGREDIENTS FOR THE CAKE:

1 cup sugar

1/2 cup (1 stick) unsalted butter, at room temperature

3 large eggs, lightly beaten

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup blackberry jam

INGREDIENTS FOR THE VANILLA SAUCE:

1 cup (2 sticks) unsalted butter, at room temperature

1-1/2 cups sugar

1 large egg

1 cup heavy whipping cream

1 teaspoon vanilla extract 

TO PREPARE:

Preheat oven to 350 degrees.  Grease and flour a Bundt pan.  Cream sugar and butter until light.  Add eggs, one at a time, beating after each addition.  Add buttermilk to egg mixture.  Mix well.  Sift flour, soda, cinnamon, and nutmeg in a separate bowl.  Mix dry ingredients into egg mixture.  Blend in jam.  Spoon into prepared pan.  Bake 30 to 40 minutes, or until firm.  Cool slightly.  Remove from Bundt pan.  Serve warm with vanilla sauce.

Vanilla Sauce: Cream butter and sugar.  Add egg and cream.  Mix well. Transfer to a double boiler and cook until thick, stirring constantly.  Stir in vanilla.

NOTE:  Can also be baked in miniature Bundt pans or an 8-cup shallow baking pan.

SERVES: 8

<<Yesterday's Recipe

More Recipes

Your guide to a healthy July 4 meal -- click here!