Yield: 1 Servings
|1½ cup||Strawberry jam|
|1½ cup||Whipping cream|
|¾ cup||Chopped pecans|
|1 cup||Chopped dates|
|½ can||Candied red cherries; chopped|
CAKE: Cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour, salt and spices. Dissolve soda in buttermilk. Add flour and buttermilk alternately to cream mixture; stir in jam. Bake in 3 greased and floured layer cake pans or in a sheet cake pan at 325 for 30 minutes. Makes a large cake and freezes well. If frozen, do not ice until thaw- ed and ready to serve. ICING: Mix all ingredients. Cook in heavy saucepan over low heat, being careful not to scorch. Let cook until mixture reaches spreading consistency. Cool. Spread between layers of cooled cake.
Punch small holes in top and sides of cake so icing can drizzle into cake.
MRS ELBERT JACKSON (RADA)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .