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).
dges of the rest of jam recipe containers; cover with lids.
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
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
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.
Heat oven to 350.
Grease a casserole dish.
Beat the eggs until light.
add in the sugar,then jam.
Combine with the dry ingredients stir in the milk.
Pour into dish and bake 30-40 minutes.
Serve warm with the sweet cream.
Grease an oven tray and preheat oven to 200 degrees Celsius (400 Fahrenheit).
Cut 8 squares of equal size from the puff pastry sheets (or circles if you prefer).
Place two teaspoons of jam (jelly) on 4 of the pastry squares. On the other 4 pieces, cut criss-crosses for ventilation and for prettiness.
Press the criss-crossed pastry pieces on top of the jam covered pieces, and press together all around the edge using a little oil.
Bake in oven for 20 minutes until puffed and golden.
Allow to cool and enjoy.
Combine first 5 ingredients to a crumb consistency.
Put 2/3 of crumbly mixture into a 9 x 13-inch baking dish (which has been sprayed with Pam).
Pat the mixture evenly over bottom of dish. Cover and spread evenly with apricot jam.
Cover with remaining crumbs.
Bake at 350\u00b0 for 30 minutes.
Cool and cut into bars.
ake (made to the same recipe) was held together with wooden
Note: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981
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.
he touch, spread the raspberry jam over one of the layers
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
tablespoon of jam. Pour cake batter over jam so that cups
art.
Cut out 36 Christmas shapes from the puff pastry
ngel food cake with raspberry jam and cut into small pieces
ell mixed.
Add the jam, blend in.
Add the