1 1/2 cups butter
3 cups white sugar
5 eggs
1 1/2 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup sour cream
1 1/2 cups blackberry preserves
1 1/2 cups chopped pecans
1 1/2 cups shredded coconut
1 1/2 cups raisins
butter cream icing
additional blackberries, to garnish

Filling:

1 cup softened cream cheese
1/2 cup blackberry preserves
2 cups fresh blackberries

Preheat oven to 350°F (175 degrees C). Lightly grease two 10 inch round cake pans and set aside.

Cream together the butter and sugar. Add eggs separately, beating well after each.

Sift together soda and flour; add alternately with sour cream to creamed mixture. Mix well.

Add jam, pecans, coconut and raisins. Mix well and pour into prepared pans.

Bake for 35 minutes or until toothpick inserted in center comes out clean. Remove cakes from pans and allow to cool completely.

In a small bowl, combine all filling ingredients except the fresh berries.

Spread the filling onto the top of one cake and arrange the fresh berries on top. Place the other cake on top and press down lightly, making sure the cakes are “stuck” together.

Frost the cake with the butter cream frosting and arrange the fresh berries on top, to serve.

Submitted by: Stephen Regalado