fter each addition; blend in jam.
Alternately add sifted dry
Combine sugar, oil, buttermilk, eggs, blackberry jam and vanilla in large bowl.
Beat well on low speed.
Add combined ingredients and beat on medium speed to blend well.
Bake at 350\u00b0 in 2 greased and floured 9-inch cake pans for 40 minutes or until tests done.
Cool completely and frost with Buttermilk Icing.
Cream margarine and sugar in large mixing bowl.
Add eggs and beat again.
Sift flour, baking powder, soda, salt, cinnamon and allspice together three times.
Add to creamed mixture, alternately with sour milk.
Fold in jam.
Pour into 2 greased 9-inch cake pans.
Bake at 350\u00b0 about 35 to 45 minutes or until golden brown.
Cool in pan for 10 minutes; remove from pans and complete cooling on wire racks.
Frost with frosting.
Beat eggs; add sugar, sour milk and jam.
Sift together flour, spices, baking powder and soda and add through sifter to first mixture.
Stir in melted shortening and beat thoroughly.
Bake in two greased layer cake pans in a moderate oven (350\u00b0) for 25 to 35 minutes.
Spread with Fluffy White Icing.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine dry ingredients; add alternately to creamed mixture with milk and coffee.
Stir in jam.
Bake in 3 greased 8-inch layer pans at 325\u00b0 for 25 minutes or until cake tests done.
Do not overbake.
Cool and frost.
Cream the butter and sugar until light.
Add eggs, one at a time, beating well after each addition.
Sift flour with soda, salt and spices.
Add alternately with buttermilk, beating smoothly. Stir in jam, nuts and raisins.
Pour into four 9-inch layer pans, greased and lined with paper.
Bake in preheated 325\u00b0 oven about 35 minutes.
Cool and spread Caramel Frosting between layers and on top of cake.
Cream butter and sugar until light; add eggs.
Beat well after each egg is added.
Add jam and beat well.
Add sifted flour, soda, salt, cloves and allspice, alternately with buttermilk, beating until smooth.
Stir in raisins and nuts.
Pour into 9-inch layer pans.
Bake at 325\u00b0 for about 35 minutes.
Frost with caramel frosting.
Mix sugar, margarine, eggs, jam and milk together, then add dry ingredients.
Bake at 325\u00b0 for 45 minutes to 1 hour in Bundt pan.
Cream butter and sugar until fluffy.
Add eggs; beat well. Combine dry ingredients.
Add alternately to creamed mixture with buttermilk and coffee.
Stir in jam.
Bake in three 8-inch pans at 325\u00b0 for 25 minutes.
In a large mixing
bowl,
cream butter and sugar.
Beat in eggs; beat in blackberry jam and cherry preserves.
Mix as any cake and bake in layers.
Put together with a favorite chocolate filling.
Put wine on each layer before filling.
Soak raisins overnight in undrained crushed pineapple.
Cream butter and sugar in bowl until light and fluffy; add eggs 1 at a time, beating well after each addition.
Stir in blackberry jam. Sift flour, soda and spices together, then add to creamed mixture alternately with buttermilk.
Stir in pineapple mixture, mixed fruits and hickory nuts.
Pour into greased, waxed paper-lined 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for about 50 minutes.
Frost with caramel icing.
buttermilk, brown sugar and blackberry jam. Add flour which has been
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.
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.
Cook until thick.
Spread on cool cake.
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.