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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Eloise Morgan


1 c. raisins
1 c. sugar
1/2 c. softened margaring
4 eggs
1 1/2 c. plain flour
1/2 t. salt
1/2 t. baking powder
1/2 t. cinnamon
1/2 t. cloves
1/2 t. allspice
1 t. soda
2/3 c. buttermilk
1 c. strawberry or blackberry jam or preserves
1 c. pineapple preserves
1 c. chopped dates
1 c. chopped nuts
1/2 c. all purpose flour

Cover raisins with boiling water. Let stand while preparing cake batter. When plump, drain and pat dry with paper towels. Cream butter and sugar until light and fluffy. Add eggs one at the time, beating well after each addition. Combine l l1/2 cup flour, salt, baking powder, and spices. Add soda to buttermilk. Add flour mixture to creamed mixture alternately with milk, mixing well. Stir in jams and preserves. Combine dates, nuts and raisins with last 1/2 cup flour. Stir in batter and mix well. Spoon into a greased and floured tube or bundt pan. Bake at 300 for 1 1/2 hours or until done. Cool 30 mins. before removing from pan. Does not need icing.

Personal Notes:
Personal Notes:
Delicious. Came from Progressive Farmer




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