Old-fashioned three layer jam cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 1 | cup | Sugar |
| 5 | Egg yolks | |
| 1 | cup | Strawberry jam |
| 1 | cup | Apricot jam |
| 1 | cup | Seedless blackberry jam (or jelly) |
| 3 | cups | All purpose flour |
| 1 | tablespoon | Nutmeg |
| 1 | tablespoon | Baking soda |
| 1 | cup | Buttermilk |
| 1 | tablespoon | Baking soda |
| 1 | cup | Walnuts, chopped (optional) |
| 5 | Egg whites, stiffly beaten | |
| 1 | cup | Butter |
| 3 | cups | Confectioner's sugar |
| 4 | tablespoons | Milk |
| 1 | teaspoon | Vanilla |
Directions
CAKE
FROSTING
CAKE:
Cream butter and sugar until fluffy and light. Beat egg yolks well and add to above mixture. Mix well. Add the jams and mix well. Sift flour, connamon and nutmeg together. Dissolve soda in buttermilk. Add flour mixture alternately with buttermilk into creamed mixture. Stir in nuts. Beat egg whites until stiff and fold into batter gently. Bake in three greased and floured 9-inch baking pans for 35 to 40 minutes at 350 degrees. Cool before frosting.
FROSTING:
Mix ingredients and beat 10 minutes until creamy. Cover layers of cake, stack them and frost top and sides. Yield: 1 3-layer cake.
Posted to EAT-L Digest 20 Dec 96 Recipe by: Legends of Louisiana Cookbook, 1987, p. 224 From: Lou Parris <lbparris@...> Date: Fri, 20 Dec 1996 22:14:09 -0600