JAM CAKE

Pauline Gore's recipe, from "A Taste of Carthage" by Stewart and Stewart

(You can obtain an order form for the cookbook from the company's website) www.rutledgehillpress.com

 

INGREDIENTS

Floured baking spray, or shortening, plus flour for pans

1 cup margarine or shortening

2 cups sugar

1 cup buttermilk

6 eggs, beaten

2 teaspoons, baking soda

1 teaspoon cloves

1 teaspoon nutmet

1 teaspoon cinnamon

1 teaspoon allspice

3 cups all-purpose flour

2-1/2 cups chopped black walnuts or pecans

2 cups blackberry or strawberry jam

1 can (16 ounces) whole cooked cranberry sauce

CARAMEL FROSTING

2/3 cup milk

1 cup margarine or butter

2 c ups firmly packed brown sugar

16-oounce box of confectioners' sugar

 

DIRECTIONS

Preheat the oven to 350 degrees.

Spray or grease and flour three 9-inch layer cake pans, or

four 8-inch layer cake pans; set aside.

In a very large mixing bowl, cream together the margarine and sugar until it is light and fluffy.

Slowly beat in the buttermilk. Add the eggs and beat well.

Stir in the baking soda, cloves, nutmeg, cinnamon, allspice, flour, nuts, jam, and cranberry sauce.

Evenly divide the batter between the prepared pans.

Bake for 30 minutes or until a wooden pick inserted in the center comes out clean.

Remove from the oven and cool in the pans for a few minutes, then invert the layers on a wire rack to cool completely.

While the cake is baking, prepare the frosting.

In a medium saucepan, combine the milk, margarine and brown sugar.

Bring to a boil and let boil 3 minutes.

Add the confectioners' sugar and beat until the mixture is thick enough to hold its shape when spread.

Remove it from the heat and let it cool completely.

Frost between the layers, then around the sides, and finally, the top of the cake.

SERVES 24

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