100-Year-Old Jam Cake
 
tiffany taylor 
 
the recipe for this dark, spicy cake may be a century old, but the 
cake itself probably won't last ten minutes when your family catches 
the aromas coming from the kitchen. you can frost the cake with 
caramel frosting or other icing if you like, but it's marvelous all 
alone, warm from the oven. and it's a big cake, so it's suitable for 
dinner parties. 
 
1 cup  butter, at room temperature
2 cup  sugar
1 tsp  vanilla
5   eggs, at room temperature
1 cup  buttermilk, at room temperature
2 tsp  baking soda
4 cup  flour
1/2 tsp  salt
1 tsp  allspice
1 tsp  cinnamon
1/2 tsp  cloves
1/2 tsp  nutmeg
1 cup  raisins
1 cup  nuts
2 cup  blackberry jam
 
preheat oven to 350 degrees. grease and flour four 8-inch or 9-inch 
cake pans, or line them with parchment paper. 
combine buttermilk and baking soda; set aside. sift together flour, 
salt, and spices; set aside. 
cream butter, sugar, and vanilla until light and fluffy. add the eggs 
one at a time, beating well and scraping the bowl after each addition. 
to the butter mixture, add half the flour mixture and mix until 
combined. add half the buttermilk mixture and mix until combined. add 
the rest of the flour mixture and mix; then add the rest of the 
buttermilk and mix. scrape the bowl and mix well. 
add raisins, nuts, and jam; mix well. pour into prepared pans. bake 25 
to 30 minutes, until a tester inserted in the center comes out clean. 
place pans on wire racks to cool. 
 
 
 
-- 
(ID: 4955) Mirror: rec.food.recipes: Sat, Nov 13, 2004


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