amalgamation cake (#9)
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
prep time
cook time
method
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yield
24 serving(s)
Ingredients
- CAKE:
- 1 cup raisins
- 4 cups flour
- 1 teaspoon cloves
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 3 cups sugar
- 1 cup butter
- 4 - eggs
- 1 pint jam
- 1 teaspoon baking soda
- 1 cup buttermilk
- ICING:
- 8 - egg yolks
- 2 cups sugar
- 1/2 cup butter
- 1 quart pecans
- 2 cups fresh coconut
- 2 cups raisins
How To Make amalgamation cake (#9)
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Step 1CAKE: Roll raisins in flour; add next 3 ingredients and mix well.
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Step 2Add sugar; mix thoroughly.
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Step 3Melt butter; add eggs and jam.
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Step 4Combine baking soda and buttermilk; add jam mixture.
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Step 5Combine raisin mixture and jam mixture.
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Step 6Pour into four 8-inch layer pans.
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Step 7Bake at 350 degrees until cake tests done.
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Step 8ICING: Beat eggs with sugar; add butter.
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Step 9Cook until thickened. Remove from heat;
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Step 10Stir in remaining ingredients.
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Step 11Spread over cake layers. Lucille Matheny, Clerk Proctor City Church of God LWWB Tiptonville, Tennessee
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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