Blackberry Jam Cake
From The blue ribbon cook book, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 27. The excerpt below is the record exactly as published.
1 cup of butter. 3 cups of flour. 2 cups of sugar. 4 eggs. Cream the butter and sugar together, beat eggs sepa- rately, add the yelks and then the whites. Dissolve two 88 THE BLUE HIBBON COOK BOOK. teaspoons of baking powder in one half cup of milk, add to the batter, and lastly the flour. Bake in muffin rings. BLACKBERRY JAM CAKE. } cup of butter. 3 eggs. 1 cup of sugar. 1 cup of jam. 2 cups of flour. 3 tablespoons of cream. 2 teaspoons of cinnamon. 1 teaspoon baking powder. 1 teaspoon nutmeg. 1 teaspoon cloves. 1 teaspoon allspice
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