jam cake (#6)
(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
22-25 serving(s)
Ingredients
- CAKE:
- 1 cup shortening
- 2 cups sugar
- 2 - egg yolks, well beaten
- 1 cup jam
- 1 cup buttermilk
- 3 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 3 - egg whites, stiffly beaten
- ICING:
- 1 box confectioners' sugar
- 1 stick oleo, at room temperature
- jar juice of 3 lemons
- 1 cup jam
- 1 cup chopped pecans
How To Make jam cake (#6)
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Step 1CAKING: Cream shortening and sugar;
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Step 2Add next 8 ingredients.
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Step 3Fold in egg whites.
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Step 4Pour into 3 to 4 greased 9x13-inch pans. ???? THIS IS HOW IT IS IN THE COOKBOOK ????
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Step 5Bake at 350 degrees for 45 minutes. Cool well.
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Step 6ICING: Cream sugar and oleo;
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Step 7Add lemon juice and jam. Beat well.
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Step 8Add pecan.
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Step 9Spread over cake. Mrs. Jean Nowell, Pres. Bailey Acre Church of God LWWB Jackson, Mississippi
- 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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