This cake is included in my book, Seasonal Recipes from the Garden. It’s a modified version of my grandmother Margie Hanes Smith’s recipe. I believe this recipe came to her from her mother, my great-grandmother Hanes, who used blackberry jam as a way to sweeten the cake. Back then sugar was scarce, so jam and sorghum molasses were often used as sweeteners. This cake can be served with or without Ma Smith’s caramel sauce.
