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jam cake with lemon moon glow icing

(1 rating)
QueenMumMary avatar
Recipe by
Mary Christie
@QueenMumMary
Jackson, TN

This recipe was handwritten by my grandmother, Nora Carter, in a book especially made for her, with her name on the front in gold ink . My uncle worked at a printing company and printed the cover, but he spelled "recipes" as "receipes." I don't suppose Grandma Carter said a word! This cake is thick and rich and heavenly! The Moon Glow Lemon Icing fully complements the cake. The recipe is dated Dec. 4, 1942, "from Thelma Moyers." Thelma was her sister-in-law, who also lived in Nashville.

►
(1 rating)
method Bake

Ingredients For jam cake with lemon moon glow icing

  • 1 c
    butter
  • 2 c
    brown sugar
  • 4 c
    flower
  • 2 c
    buttermilk
  • 6
    whole eggs, beaten separately
  • 2 c
    pear jam (or other as you like)
  • 1 box
    seedless raisins (i suppose a large box)
  • 1 tsp
    each, cinnamon & nutmeg
  • 2 c
    chopped pecans (or nuts of any kind)
  • 1/2 lb
    candied cherries
  • 2 pkg
    candied orange slices
  • 2 tsp
    baking soda
  • FOR THE ICING
  • 1 tsp
    grated lemon rind
  • 4 tsp
    lemon juice (freshly squeezed)
  • 1/8 tsp
    salt
  • 2
    egg yolks, unbeaten
  • 4 c
    sifted confectioners' sugar

How To Make jam cake with lemon moon glow icing

  • 1
    Cream butter and brown sugar.
  • 2
    Add flour (to which you have added the raisins and cherries), buttermilk, and soda.
  • 3
    Add eggs, which have been beaten separately, one at a time.
  • 4
    Add all other ingredients. Mix well.
  • 5
    Bake in three 9" layer pans in a preheated 300°F oven until a toothpick inserted in the center of each layer comes out clean. (She does not specify a time! I just watched them carefully and can't remember how long it took.)
  • 6
    When layers are done, remove from oven, let cool a few minutes, and turn out onto a rack to cool completely. Put together with Moon Glow Lemon Icing.
  • 7
    For the icing, combine lemon rind, lemon juice, salt, and egg yolks.
  • 8
    Add sugar gradually, blending after each addition. Beat until smooth.
  • 9
    Makes enough icing to cover tops and sides of three 9" layers, or about four dozen cupcakes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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