Wow! How do you keep a jam cake with out eating it, for that many years? John
________________________________ From: Virginia Butterfield <but...@fyi.net> To: Sent: Wednesday, October 24, 2012 10:49 AM Subject: [CAKE-RECIPE] 100 Year Old Jam Cake 100 Year Old Jam Cake You must be logged in to add a private note. Login </section/mybox/action/login> | Register </section/mybox/action/login#registerForm> My Notes My Notes ONLY YOU see your private notes. This old school recipe is a classic. This jam cake <#> is delicious and easy to make. Try making it for a potluck, a bake sale or company. Everyone is sure to love it. Ingredients * 1 1/2 cups butter or margarine * 2 cups sugar * 6 eggs * 3 1/2 cups cake flour <#> * 2 teaspoons baking soda * 2 teaspoons ground allspice * 2 teaspoons ground cinnamon * 6 tablespoons buttermilk * 2 cups strawberry jam Instructions 1. Cream soft butter. Add sugar slowly, beating until creamy. Add eggs (room temperature) one at a time. Beat well after each egg. Have flour mixture ready. Sift all-purpose flour and measure. Then sift again with baking soda and spices. 2. Add flour mixture alternately with buttermilk. Mix to blend well. Mixing this cake requires about 25 to 30 minutes. Last of all fold in strawberry jam. If berries are quite large chop fine. 3. Take four square 8-inch layer cake pans <#> 2 inches deep and brush bottom of pans lightly with salt free shortening or salad oil. Flour well. Pour batter into pans and level the batter with spatula. Tap the pans lightly against the counter to remove any air bubbles. 4. Bake in moderate oven (375 degrees F) about 30-40 minutes or until done. Cool on cake rack 5 minutes, then turn out onto cake rack to cool completely before icing. 5. Frost with Uncooked Caramel Icing. Uncooked Caramel Icing 1 1/2 stick butter 1/2 cup cream 2 cups dark brown sugar <#> (or more for richer caramel flavor) 2 teaspoons pure vanilla 1/2 teaspoon salt Confectioner's sugar (enough to make spreadable consistency) Melt butter and cream together. While hot, stir in brown sugar. Cool and stir in vanilla. Stir in salt and sifted confectioner's sugar, as needed. Notes The secret to the cake is aging. Make it, then let it sit a couple of days before cutting it. Read more at http://www.recipelion.com/Cake-Recipes/100-Year-Old-Jam-Cake#zUOpzFBtV0vboz5V.99 -- *Ginny Butterfield Cranberry Twp, PA * [Non-text portions of this message have been removed] [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
