Holiday Jam Cake (#2)

No Photo

Have you made this?

By Billie Neal
@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:

2 Comments

Serves:

Ingredients

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.)
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

1CAKE:

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

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

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