Southern Tablescape Celebrates World Champion Walking Horse with TN Caramel Blackberry Jam Cake

This is a tablecape we set up in the pasture adjoining a Tennessee Walking Horse stable and training facility, which is home to several world champions. The table is set with a mixture of majolica, silver, glass, crystal, burlap, and stoneware. Placecards and a menu board were hand calligraphered by Val Cole of Nashville. The menu was created by Stan Gibson of Stan Gibson Culinary Art of Memphis, the flowers by Kent Freeman of Kent Freeman Floral and Gifts of Jackson, and the rentals by Sally Shy of Sally Shy Events of Memphis. Notice the wild blackberries in the arrangement and the crowns that served as place card and menu board holders. The dinner celebrated one of the horses which had been named World Grand Champion at the World Champion Celebration in Shelbyville TN.

Tennessee Caramel Blackberry Jam Cake
2 cups all-purpose flour;1 cup butter; 3 eggs;1 cup buttermilk;1 cup sugar;1 cup chopped dates;1 ¼ cup blackberry jam (preferably homemade with the seeds in and nothing used but sugar and berries to make the jam);1 cup raisins;1 apple, grated;1 cup chopped pecans (toasted);1 teaspoon baking soda or baking powder;¼ teaspoon salt;1 teaspoon cinnamon;
1 teaspoon allspice;½ teaspoon ground cloves;½ teaspoon nutmeg;
Sift flour, salt, spices and baking soda or powder together, reserving 1/4 cup of the flour to flour nuts, dates, and raisins. Cream together the sugar and butter. Add eggs one at a time and mix well after each addition. Combine buttermilk and jam. Add alternately with combined dry ingredients to the creamed mixture. Flour the fruit and nuts and stir them into the batter. Stir in the grated apple. Bake in 3 greased 9-inch cake pans in a preheated 350-degree oven for 30 minutes or until cake tests done. Turn out onto racks to cool before frosting.
Use your favorite Cream Cheese Frosting or Cooked Dried Apples between layers and cover or drizzle with your favorite Caramel Icing.
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