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Strawberry Jam Cake & Caramel Icing Recipe

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This recipe for Strawberry Jam Cake & Caramel Icing is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter
2 c. sugar
3 eggs added one at a time
1 c. strawberry preserves
3 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 c. buttermilk
1 tsp. soda
3 T. cocoa
1/2 c. pecans

Caramel Icing
2 cups brown sugar
1 1/2 cups white sugar
2 T. white Karo syrup
1 c. plus 2 T. cream
1/4 c. butter
Directions:
Directions:
Cream butter and sugar until light and fluffy; add eggs, one at a time beat well after each addition. Add preserves. Beat 1-2 mins. at high speed. Sift flour with baking powder, salt, soda, and cinnamon; add alternately with buttermilk and mix well. Fold in nuts.
Bake in 2 9 inch pans that have been lined with wax paper, greased and floured. Bake 350º for 45 minutes until it starts leaving sides of pan.

Caramel Icing

Cook all ingredients together except butter until it forms a very soft ball when tested in cold water. Remove from heat, add butter, and cool until lukewarm. Beat until creamy and spread between cake, on tops and sides.

 

 

 

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