"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne


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

Betty T. Fields
Added: Monday, July 14, 2008


1 cup jam or jelly (blackberry)
1 cup raisins
1 tbsp. cocoa
1 tsp. cinnamon
1 tsp. allspice
1 cup nuts
1/2 cup butter
1 tsp. vanilla
1 cup coconut
1 1/2 cup buttermilk
1 cup sugar
2 cups flour
Dash of soda
1 tsp. baking powder
3 eggs

1 2/3 cup evaporated milk
1 2/3 cup sugar
5 egg yolks
1 2/3 stick margarine
1 2/3 tsp. vanilla
2 cups coconut
1 2/3 cup chopped pecans

Mix dry ingredients. Add eggs, buttermilk, butter, vanilla; then jelly, coconut, raisins, and nuts. Mix thoroughly. Pour into floured cake pans. Bake at 325 for 25-30 minutes. It is best to make four thin layers.

Combine milk, sugar, eggs, and margarine. Add vanilla. Cook on low heat until thickens (about 12 minutes). Add coconut and pecans. Stir until ready to spread.




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