Holiday Jam Cake (#2)

Holiday Jam Cake  (#2)

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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

Rating:

★★★★★ 1 vote

Comments:
Serves:
12

Ingredients

  • CAKE:

  • 2 c
    sugar
  • 1 c
    shortening
  • 3
    eggs
  • 1 c
    buttermilk
  • 1 c
    blackberry jam
  • 3 c
    sifted flour
  • 1 tsp
    baking soda
  • 1 can(s)
    chopped nuts
  • 1 c
    raisins
  • 1 c
    grated coconut
  • 1 large
    apple, grated
  • ·
    chopped dates (opt.)
  • FILLING:

  • 2 c
    sugar
  • 2 Tbsp
    flour
  • 1 1/2 c
    milk
  • 1 c
    oleo or butter
  • 1 c
    nuts
  • 1 c
    chopped raisins
  • 1 c
    grated coconut
  • 1
    apple, grated
  • ·
    maraschino cherries

How to Make Holiday Jam Cake (#2)

Step-by-Step

  1. CAKE:

    Cream sugar and shortening; add eggs and mix well.
  2. Combine buttermilk and jam.
  3. Sift flour and baking soda together;
  4. Add alternately with buttermilk mixture to sugar mixture.
  5. Add remaining ingredients; stir well.
  6. Pour into three 9-inch layer pans.
  7. Bake for 30 to 40 minutes at 350 degrees.
  8. FILLING:

    Combine sugar and flour; add milk and oleo.
  9. Cook until thick, stirring occasionally.
  10. Remove from heat; add next 4 ingredients. Stir well.
  11. Spread over cake layers and sides.
  12. Garnish with cherries.

    Mrs. Rita Mae Sellers
    Church of God LWWB
    Hazlehurst, Georgia

Printable Recipe Card

About Holiday Jam Cake (#2)

Course/Dish: Cakes Jams & Jellies



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