Strawberry jam cake #2

Yield: 12 Servings

Measure Ingredient
3 Eggs
2 cups Sugar
1 cup Butter; melted
3 cups Flour
1 teaspoon Soda
1 teaspoon Allspice
1 cup Buttermilk
1 cup Strawberry preserves
1 cup Pecans; chopped
1 cup Dates; chopped
½ cup Butter; melted
2 cups Sugar
1½ cup Whipping cream
¾ cup Pecans; chopped
1 cup Dates; chopped
½ cup Chopped candied cherries

Grease & flour pans. Beat eggs. Add sugar & mix well. Add butter & mix. Add 1 cup flour & spices. Alternate rest of flour with buttermilk, mixing after each addition. Add preserves, pecans & dates. Bake at 325 in 3 greased & floured layer pans about 30 minutes or until done. Cool before icing.

ICING: Mix ½ cup melted butter, 2 cups sugar, whipping cream, pecans, dates & candied cherries in heavy saucepan. Cook, being careful not to scorch. Let cook until desired thickness to spread. After filling & cake are cool, spread between layers (in which small holed have been punched with a fork) & on top & sides of cake.

RADA JACKSON

MARVELL, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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