buttermilk, brown sugar and blackberry jam. Add flour which has been
fter each addition; blend in jam.
Alternately add sifted dry
Combine
raisins
and
pineapple
and
soak
overnight. Cream butter and sugar
until
light.
Add eggs one at a time, beating after
each.
Add
jam.
Sift dry ingredients together and
add alternately with buttermilk.
Stir in pecans, raisins and pineapple.
Bake
in 13 x 9 x 2-inch pan at 350\u00b0 for 50 to 55 minutes.
Ice
with Jam Cake Icing.
Cake is better if made several days before eating.
Cook until thick.
Spread on cool cake.
Cream sugar, butter and egg yolks together. Add milk, jam, raisins and floured nuts (use 1 cup flour).
Then sift remaining 3 cups flour and the rest of the dry ingredients.
Add to the egg yolk mixture.
Bake in 4 well-greased 9-inch cake pans. Bake at 375\u00b0 for 40 to 50 minutes. Spread with strawberry jam cake filling.
Cream shortening and sugar; add eggs and mix well.
Add jam and buttermilk alternating with flour and soda.
Add fruit and nuts last.
Stir well.
Bake in three greased and floured 9-inch pans for 30 to 40 minutes at 350\u00b0.
Frost with filling for jam cake.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
CAKE:
Preheat oven to 350
ell mixed.
Add the jam, blend in.
Add the
Cake:.
In the original recipe, my grandmother starts out by
2 9x2-inch round cake pans with rounds of
Finely grind all spices (suggested spices are:
cinnamon, nutmeg and coffee).
Mix 6 eggs, 2 cups sugar, jam, butter, buttermilk, flour, baking powder, soda and spices in a bowl.
Put in shallow pans to bake (this recipe makes a few layers).
Put cake together using icing (see below for recipe) between the layers and over the top.
br>Grease and flour cake pan. Original recipe calls for tube pan
Soak raisins in pineapple overnight.
Sift dry ingredients; set aside.
In large bowl, cream butter.
Add eggs, one at a time, beating well after each.
Add jam and buttermilk; blend well.
Add dry ingredients; mix just until all ingredients are combined. Stir in raisins, pineapple and nuts.
Spread into two greased and floured 9-inch pans.
Bake at 350\u00b0 for 50 minutes, or until cake tests done.
Cool 10 minutes before removing from pan.
Cool completely and ice with Caramel Icing.
Grease two 9 inch, round cake pans, and line with parchment
Place cake mix, jam, buttermilk, oil, cinnamon and eggs
Cream butter; add sugar and continue to cream until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Stir in vanilla.
Sift together spices and dry ingredients. Add alternately with buttermilk and jam to creamed mixture.
Add cream of tartar to egg whites and beat until stiff; fold into batter.
Pour into two greased and floured 9 inch cake pans.
Bake at 375* for 30 minutes or until cake tests done.