holiday jam cake (#2)
(1 RATING)
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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prep time
cook time
method
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yield
12 serving(s)
Ingredients
- CAKE:
- 2 cups sugar
- 1 cup shortening
- 3 - eggs
- 1 cup buttermilk
- 1 cup blackberry jam
- 3 cups sifted flour
- 1 teaspoon baking soda
- 1 can chopped nuts
- 1 cup raisins
- 1 cup grated coconut
- 1 large apple, grated
- - chopped dates (opt.)
- FILLING:
- 2 cups sugar
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 cup oleo or butter
- 1 cup nuts
- 1 cup chopped raisins
- 1 cup grated coconut
- 1 - apple, grated
- - maraschino cherries
How To Make holiday jam cake (#2)
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Step 1CAKE: Cream sugar and shortening; add eggs and mix well.
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Step 2Combine buttermilk and jam.
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Step 3Sift flour and baking soda together;
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Step 4Add alternately with buttermilk mixture to sugar mixture.
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Step 5Add remaining ingredients; stir well.
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Step 6Pour into three 9-inch layer pans.
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Step 7Bake for 30 to 40 minutes at 350 degrees.
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Step 8FILLING: Combine sugar and flour; add milk and oleo.
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Step 9Cook until thick, stirring occasionally.
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Step 10Remove from heat; add next 4 ingredients. Stir well.
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Step 11Spread over cake layers and sides.
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Step 12Garnish with cherries. Mrs. Rita Mae Sellers Church of God LWWB Hazlehurst, Georgia
- 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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Category:
Cakes
Category:
Jams & Jellies
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