"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for AMALGAMATION CAKE, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annie T. Paschall
Added: Sunday, July 6, 2008


2 cups sugar
1 tbsp. cinnamon
11/2 cups butter
2 tbsps. allspice
2 tbsps. baking soda
1 tbsp. cloves
6 eggs, beaten
1/2 tsp. salt
4 cups plain flour
1 pint blackberry jam
1 cup ground raisins
2 cups buttermilk

8 egg yolks
1/2 cup butter
2 cups ground raisins
2 cups sugar
1 cups coconut
2 cups pecan pieces
1 tsp. salt
1 cup milk

Mix dry ingredients together. Add butter, eggs, buttermilk, and jam. .Add ground raisins and mix thoroughly. Bake at 350 until done. This recipe makes 4 or 5 layers.

Icing: Mix sugar, salt, butter, milk, and egg yolks together. Cook in double boiler for 30 minutes. Remove from stove and add raisins, coconut and pecans. If too stiff, thin with boiling water.
Cakes freeze well.




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