Sift together the flour, cocoa, salt, baking powder and soda. Cream the shortening and sugar together.
Add beaten eggs. Alternately add the sifted ingredients and milk.
Then add jam, nuts and raisins.
Mix well and pour into greased, floured pans. Bake at 350\u00b0 for 30 to 45 minutes or until done.
Put pan of water in oven while cake is cooking.
When it is cold, pour 1 jigger of bourbon over each layer.
This can be stored in a tight container. It's moist, light and rich.
Cake:
Cream sugar, shortening and soda well.
Add eggs, one at a time and mix well.
Add sifted flour and mix well. Add nuts, fruit and jam.
Bake in 3 layer cake pans or a bundt pan. Bake 1 hour and 20 minutes at 325' or until done.
Wrap in aluminum foil and put in freezer until Christmas.
Icing:
Put in double boiler and cook until thick. Ice cake.
Chill in the fridge until the icing hardens.
Wrap in aluminum foil and put away until ready to serve (up to 1 month refridgerated).
In a food chopper with a fine blade, grind together walnuts, raisins, coconut and jam; set aside.
Cream together sugar and butter and beat eggs into mixture.
Add soda to buttermilk.
Add to creamed mixture alternately with 3 cups flour.
Add ground fruit and jam mixture to batter and bake in 6 very thin layers, about 1 1/4 cups batter in each, at 325\u00b0 to 350\u00b0 in cake pans which have been lined with greased and lightly floured waxed paper (sticking is a problem since cake is crumbly).
utter mixture.
Mix with jam; beat well.
Beat in
Cream butter and gradually add sugar.
Cream together until light and fluffy.
Add eggs.
Sift flour before measuring.
Add spices and salt.
Dissolve soda in buttermilk.
Add buttermilk mixture and flour mixture, beating after each addition.
Lightly dredge the raisins and pecans with extra flour and add to batter. Add jam and stir.
Pour batter into 2 greased and wax paper lined 9-inch cake pans.
Bake at 325\u00b0 until toothpick comes out clean. Frost with caramel icing.
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
ake (made to the same recipe) was held together with wooden
add golden syrup, marmalade (or jam) and parisienne essence, beat well
Note: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981
ookie with a teaspoonful of jam.
Bake at 350 degrees
Combine all ingredients in large bowl; mix well. Cover tightly. Store in a cool, dark place at least overnight or for up to a month, stirring occasionally.
Use this basic fruit mixture recipe to make one deep 9-inch round cake, one boiled pudding and about 48 fruit mince tarts.
time.
Add molasses, jam and mix well.
Blend
Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight.
Preheat oven to 350 degrees F (180 degrees C).
In a large bowl, cream butter, sugar, lemon zest till fluffy.
Add beaten eggs slowly and whip to form peaks.
Now add the rest of the flour and mix well.
Fold in the brandy-fruit mixture.
Turn into a greased cake tin and bake at 180C (350F) for 1 1/2 hours, or until cake tests done with a toothpick.
ith a wee bit of jam; I prefer seedless raspberry, but
If you have thawed your Christmas Cake please de-thaw prior
loomed gelatin with 2 tbsp jam. Gently heat until gelatin melts
over cream cheese layer with jam.Be careful to spread only
uring last 10 minutes.
Jam is done when a spoon
ach addition. Add essence and jam, beat until combined.
Transfer
ell mixed.
Add the jam, blend in.
Add the