"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


  Tried it? Rate this Recipe:


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




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!