"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raspberry "Jam" Cake Recipe

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This recipe for Raspberry "Jam" Cake, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, December 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter, softened
1 cup sugar
1 egg
1 cup raspberry jam
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup buttermilk

Directions:
Directions:
In bowl, cream butter and sugar; beat in egg, jam and vanilla. Mix in flour, baking powder, soda, salt and cinnamon.

Pour into a greased bundt pan and bake at 350 for 45 minutes.

Remove from oven and cool 15 minutes.

Remove from pan and dust lightly with powdered sugar.

Number Of Servings:
Number Of Servings:
10

 

 

 

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