Ha Ha Ha... would be very well aged!
*Ginny Butterfield Cranberry Twp, PA * On 10/24/2012 2:05 PM, John Long wrote: > 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 > [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/
