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Shirley's Jam Cake Recipe

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This recipe for Shirley's Jam Cake, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Niederee
Added: Monday, September 8, 2008


4 cups flour
2 tsp. soda
1Tbsp. cinnamon
1 Tbsp. cloves
1 cup butter or oleo
2 cups sugar
6 egg yolks (save whites to add later)
2 cups Strawberry preserves
1 cup buttermilk
Cream Filling:
3 heaping Tbsp. flour
2 1/4 cups sugar
1 1/2 cups butter or oleo
3 cups of 1/2 & 1/2 cream (Shirley used 1 can of carnation milk and the rest 1/2 & 1/2)
1 medium pkg. English walnuts

Cream butter and sugar, add egg yolks, strawberry preserves. Sift flour, soda & spices and add to creamed butter mixture, adding buttermilk as you beat in dry ingredients. Beat egg whites and fold into batter. Bake in greased & floured cake pans 4X8 " (round pans). Bake at 350 until center is clean by toothpick test.
Cream filling for cake:
Mix flour, sugar, butter and milk. Cook over low heat until thick, stirring constantly (as it will stick to bottom of pan.) Let cool.

Spread filling between layers and adding English Walnuts to top..

Personal Notes:
Personal Notes:
It was not Christmas for Shirley's family, until the jam cake was baked and shared by all of her friends for the holidays.




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