Blackberry Jam Cake

From "The Essential Tea Companion".  This cake is soooo yummy.  I just have to post it, but as you can see I still have a lot of learning to do in decorating cakes.  But the taste compensate my lack in decorating ability.  Try it...

Ingredients

Cake
2 1/4 cups cake flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup frozen lemonade concentrate, thawed
1 1/4 cups heavy cream, chilled
3 eggs
1/2 teaspoon vanilla extract

Frosting
1 1/2 cups heavy cream, chilled
2 tablespoons confectioner's sugar
2 tablespoons frozen lemonade concentrate, thawed

Filling and Garnish
1/4 cup blackberry jam or preserves
Purple pansies and fresh blackberries (optional) - I did not bother with this.

To make the cake:

1. Preheat the oven to 350 degrees.  Butter and flour two 8 inch round cake pans.  Shake out any excess flour.
2. In a small bowl, stir together the flour, sugar, baking powder, and salt.  Set aside.
3. In a chilled small mixing bowl gradually beat the lemonade concentrate into the cream at low speed.  Increase the speed to medium and beat until the mixture holds its shape.  Transfer the mixture to a large bowl and set aside.
4. In another small bowl beat the eggs and vanilla with clean beaters at high speed until the mixture is thick and lemon colored, about 5 minutes.  Fold the egg mixture into the cream mixture.  Then gently fold in the dry ingredients.  When evenly mixed, divide the batter equally between the prepared pans.
5. Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6.  Cool the cakes in the pans on wire racks for 10 minutes; then remove the layers and let them cool completely on the racks.

In a chilled bowl combine the cream and confectioner's sugar.  With the mixer set at low speed, gradually beat in the lemonade concentrate.  Increase the speed to medium and beat untill stiff peaks form.

To assemble the Cake:
Arrange one cake layer on a serving plate and spread it with jam or preserves.  Place the other layer on top.  Cover the top and sides of the cake with the frosting and refrigerate for at least 2 hours.  Decorate with pansies and blackberries, if you desire.