Blackberry Jam Cake

Ingredients

• 1.5 cups sugar
• 1/2 cup shortening
• 3 eggs
• 1/2 cup sour milk
• 1 scant teasp soda
• 2.5 cups flour
• 1 teasp cinnamon
• 1 cup of blackberry jam

Method

1. 1

   Cream sugar with shortening, add eggs, sour milk with dissolved soda, and flour sifted with cinnamon.

2. 2

   Finally, mix in blackberry jam without overmixing.

3. 3

   Sweet milk can be used instead of sour milk.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 22. The excerpt below is the record exactly as published.

2 cups sour milk with 2 teasp soda dissolved in it | and flour to make a stiff batter. This is an excellent recipe, j and makes four large loaves. — [I. A. S., Me. i i Prune Cake ' \ To 1 cup sugar add 1 egg and 1 yolk, 4 tablesp sour cream, ; and flour enough to make a thick batter, sifted with 1 teasp \ each of soda and cinnamon, i/^ teasp cloves and % teasp nut- ' meg. Lastly mix in 1 cup stewed prunes pitted and chopped. • Bake in layers and put together with frosting made with the ; white of the egg and sugar, or use whipped cream. This is ex- j cellent. — [L. A. B. ! Blackberry Jam Cake Cream 1% cups sugar with ^^ cup shortening, add 3 eggs, i leaving out the white of one for the frosting, % cup sour milk, in which dissolve 1 scant teasp soda, 2^^ cups flour sifted with ^ 1 teasp cinnamon, and last of all I cup of blackberry jam, mix- ] ing it no more than necessary after adding jam. Sweet milk ! may be used instead of sour milk by leaving out the soda and j adding 1 teasp baking powder instead. This is a delicious I cake. — [Miss E. C, Ore. ; Strawberry Jam Cake ! Cream V2 cup butter with 1 cup brown sugar, add yolks \ 3 eggs, 5 tablesp sour milk or cream, in which dissolve 1 teasp soda, 2 cups flour sifted with 1 teasp cinnamon, and l^ teasp ' each cloves and nutmeg, 1 cup strawberry jam, and lastly the i beaten whites of 3 eggs. Bake in layers, and put together with i boiled icing.— [E. B. U., Mo. j Roll Cake With Buttermilk. \ I Mix 1 egg with ^ cup sugar and add Vz teasp soda dis- solved in 6 tablesp buttermilk; then mix in 6 tablesp flour and bake in a narrow, shallow tin. When done turn out on a towel, spread with jelly, or any preferred filling, while the cake is still warm, and roll it up, leaving the towel around it until the cake is cold. This makes a small roll and is very nice.— [Mrs. C. E. P., N. Y. Brown Loaf Cake Cream 2 cups brown sugar with % cup butter, (or butter and lard mixed), add 2 eggs, ^2 cup sour cream in which has been dissolved 1 teasp soda, V2 cup water, 14 cake choco- late dissolved in a little hot water, 1 teasp vanilla, and 2 cups flour. This is my favorite recipe. — [Mrs. L. L. D., Va. SPICE AND FRUIT CAKES 39 Graham Cake Beat 1 egg with 2 tablesp sugar, add 1 teasp salt, 1 pt butter- milk, in which dissolve 1 teasp soda, and then stir in about 2 pts graham flour to make a moderately stiff batter (flours vary- so that it is hard to name the exact amount). Lastly mix in 3 tablesp melted butter and bake in a dripping pan about 30 min- utes in a moderate oven. — [Mrs. B. B. M., Kan. Nut Layer Cake To V2 cup sugar add 1 egg well beaten, % cup sour cream in which dissolve 1 level teasp soda, ^ cup molasses, and 2 cups flour. Bake in three layers. For filling use 1 cup thick sweet cream whipped until stiff, sweeten with powdered sugar, flavor to taste, and add I cup nut meats. — [Mrs. W. C. T., N. Y. Chocolate Cake Cream ^/^ cup butter with 1 cup sugar,, add beaten yolks 2 eggs, 1^ cup grated chocolate dissolved in a very little hot water, i/^ cup buttermilk, in which dissolve 1 teasp soda, 2 cups flour,

Cook this with the app: pantry check, scaling, and the assistant.