Jam Cake  (#5) Recipe

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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


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Rating:
★★★★★ 1 vote
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

Step-By-Step

1CAKE:

Sift flour, baking soda, allspice, cinnamon cocoa and salt together.

2Cream butter, granulated sugar and brown sugar together until fluffy.

3Add eggs, 1 at a time, until mixed well.

4Add buttermilk alternately with flour mixture at low speed of mixer.

5Quickly stir in nuts, blackberry jam, strawberry preserves, raisins, vanilla and almond extract.

6Pour into three 9-inch pans.

7Bake at 350 degrees for 35 to 40 minutes.

8FILLING:

Combine first 4 ingredients; cream thoroughly.

9Cook until thick, stirring constantly.

10Remove from heat; beat until thick enough to spread.

11Add remaining ingredients; mix well

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

About this Recipe

Course/Dish: Cakes, Jams & Jellies