Jam Cake  (#5) Recipe

No Photo

Have you made this?

 Share your own photo!

Jam Cake (#5)

Billie Neal

By
@WildExpectation

This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and really like or are unusual due to ingredients or possibly due to the number of recipes with the same name but are different in some way. I hope you enjoy.
I know some the recipes are really lacking in some or all areas, but I am posting them as they are in the cookbook


Featured Pinch Tips Video

Rating:

Comments:

Serves:

12

Ingredients

CAKE:

3 c
cake flour
1 tsp
baking soda
1 tsp
allspice
1 tsp
cinnamon
2 Tbsp
cocoa
1/4 tsp
salt
2 stick
butter or oleo
1 c
granulated sugar
1 c
light brown sugar
4
eggs
1 c
buttermilk
1 c
nuts
1 c
blackberry jam
1 c
strawberry preserves
1 c
raisins
1 Tbsp
vanilla
1/4 tsp
almond extract

FILLING:

1 c
butter
1 1/2 c
light brown sugar
3/4 c
flour
1 c
heavy cream
1/2 c
nuts
1 tsp
vanilla
1 c
raisins

Directions Step-By-Step

1
CAKE:

Sift flour, baking soda, allspice, cinnamon cocoa and salt together.
2
Cream butter, granulated sugar and brown sugar together until fluffy.
3
Add eggs, 1 at a time, until mixed well.
4
Add buttermilk alternately with flour mixture at low speed of mixer.
5
Quickly stir in nuts, blackberry jam, strawberry preserves, raisins, vanilla and almond extract.
6
Pour into three 9-inch pans.
7
Bake at 350 degrees for 35 to 40 minutes.
8
FILLING:

Combine first 4 ingredients; cream thoroughly.
9
Cook until thick, stirring constantly.
10
Remove from heat; beat until thick enough to spread.
11
Add remaining ingredients; mix well

Mrs. Belva Anderson
Church of God LWWB
Johnston City, Illinois

About this Recipe

Course/Dish: Cakes, Jams & Jellies