"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

JAM CAKE Recipe

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This recipe for JAM CAKE, by , is from The Mary Avalon Armstong Hendley Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eloise Morgan
Added: Tuesday, March 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter
1 c. sugar
1 c. buttermilk
1 c. jam
5 eggs
1 c. chopped nuts
1 c. citron
1/2 t. cloves
1 t. soda
1 t. baking powder
4 c. sifted flour
1 T. cocoa
1 pkg seeded raisins

Directions:
Directions:
Cream butter and sugar and beat in eggs one at the time. Add jam and continue to blend mixture. Resift 3 1/2 cups flour with cloves, soda, baking powder and cocoa. Add dry ingredients alternately with buttermilk. Add additional 1/2 cup flour to the raisins, nuts and citron and then add these to the cake mixture. Spoon into two 9 inch square pans that have been well greased and dusted with flour. 350 for one hour.

Personal Notes:
Personal Notes:
This is almost like a fuirt cake just baked in layers. Use the Never Fail Frosting for this cake.

 

 

 

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