Jam Cake (#5)

Jam Cake  (#5) Recipe

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Billie Neal


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


★★★★★ 1 vote



  • CAKE:

  • 3 c
    cake flour
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 tsp
  • 2 Tbsp
  • 1/4 tsp
  • 2 stick
    butter or oleo
  • 1 c
    granulated sugar
  • 1 c
    light brown sugar
  • 4
  • 1 c
  • 1 c
  • 1 c
    blackberry jam
  • 1 c
    strawberry preserves
  • 1 c
  • 1 Tbsp
  • 1/4 tsp
    almond extract

  • 1 c
  • 1 1/2 c
    light brown sugar
  • 3/4 c
  • 1 c
    heavy cream
  • 1/2 c
  • 1 tsp
  • 1 c

How to Make Jam Cake (#5)


  1. CAKE:

    Sift flour, baking soda, allspice, cinnamon cocoa and salt together.
  2. Cream butter, granulated sugar and brown sugar together until fluffy.
  3. Add eggs, 1 at a time, until mixed well.
  4. Add buttermilk alternately with flour mixture at low speed of mixer.
  5. Quickly stir in nuts, blackberry jam, strawberry preserves, raisins, vanilla and almond extract.
  6. Pour into three 9-inch pans.
  7. Bake at 350 degrees for 35 to 40 minutes.

    Combine first 4 ingredients; cream thoroughly.
  9. Cook until thick, stirring constantly.
  10. Remove from heat; beat until thick enough to spread.
  11. Add remaining ingredients; mix well

    Mrs. Belva Anderson
    Church of God LWWB
    Johnston City, Illinois

Printable Recipe Card

About Jam Cake (#5)

Course/Dish: Cakes, Jams & Jellies

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