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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.

Eloise Morgan
Added: Wednesday, March 16, 2005


6 eggs, beaten separately
2 c sugar
1 c buttermilk
1/2 c shortening
2 t each soda, cinnamon, allspice and cloves
2 c jam
2 c raisins
1 c black walnuts or pecans
4 c plain flour
1 1/2 c each raisins, nuts, coconut and sugar
1 3/4 c milk
1 1/2 T plain flour

Mix as you would any six egg cake. Bake in three 9 inch pans. 350 until done
For filling, cook all ingredients until thick. Set aside to cool. Spread on cake. The filling will soak into the cake. A caramel icing may be used on top and sides, if desired.

Personal Notes:
Personal Notes:
Mrs. Nell Johnson, White House




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