Holiday Jam Cake (#2)
By
Billie Neal
@WildExpectation
1
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
I know some the recipes are really lacking in some or all areas, but I am posting them as they are in the cookbook
Ingredients
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CAKE:
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2 csugar
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1 cshortening
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3eggs
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1 cbuttermilk
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1 cblackberry jam
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3 csifted flour
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1 tspbaking soda
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1 can(s)chopped nuts
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1 craisins
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1 cgrated coconut
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1 largeapple, grated
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·chopped dates (opt.)
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FILLING:
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2 csugar
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2 Tbspflour
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1 1/2 cmilk
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1 coleo or butter
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1 cnuts
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1 cchopped raisins
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1 cgrated coconut
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1apple, grated
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·maraschino cherries
How to Make Holiday Jam Cake (#2)
- CAKE:
Cream sugar and shortening; add eggs and mix well. - Combine buttermilk and jam.
- Sift flour and baking soda together;
- Add alternately with buttermilk mixture to sugar mixture.
- Add remaining ingredients; stir well.
- Pour into three 9-inch layer pans.
- Bake for 30 to 40 minutes at 350 degrees.
- FILLING:
Combine sugar and flour; add milk and oleo. - Cook until thick, stirring occasionally.
- Remove from heat; add next 4 ingredients. Stir well.
- Spread over cake layers and sides.
- Garnish with cherries.
Mrs. Rita Mae Sellers
Church of God LWWB
Hazlehurst, Georgia
About Holiday Jam Cake (#2)
Course/Dish: Cakes Jams & Jellies
