Jam Cake (#6)

Jam Cake  (#6)

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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:

  • 1 c
  • 2 c
  • 2
    egg yolks, well beaten
  • 1 c
  • 1 c
  • 3 c
  • 1/2 tsp
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 tsp
  • 3
    egg whites, stiffly beaten
  • ICING:

  • 1 box
    confectioners' sugar
  • 1 stick
    oleo, at room temperature
  • jar(s)
    juice of 3 lemons
  • 1 c
  • 1 c
    chopped pecans

How to Make Jam Cake (#6)


  1. CAKING:

    Cream shortening and sugar;
  2. Add next 8 ingredients.
  3. Fold in egg whites.
  4. Pour into 3 to 4 greased 9x13-inch pans.
  5. Bake at 350 degrees for 45 minutes. Cool well.
  6. ICING:

    Cream sugar and oleo;
  7. Add lemon juice and jam. Beat well.
  8. Add pecan.
  9. Spread over cake.

    Mrs. Jean Nowell, Pres.
    Bailey Acre Church of God LWWB
    Jackson, Mississippi

Printable Recipe Card

About Jam Cake (#6)

Course/Dish: Cakes Jams & Jellies

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