Blackberry Jam Cake
From Anson County cook book, 1928
Recipe by Bessie Covington.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 46. The excerpt below is the record exactly as published.
BLACKBERRY JAM CAKE One and two-thirds cups granulated sugar Two-thirds cup butter 1 cup jam Vz cup nuts Two-thirds cup sour milk 1 heaping teaspoon soda 1 nutmeg IV2 teaspoons mixed spices 4 eggs 1 cup raisins 3 cups Melrose flour Bake in loaf or layers. Use boiled icing or cream filling. — Bessie Covington. BLACKBERRY CAKE 1 cup butter 1 cup sugar 1 cup blackberry jam 2 teaspoons Royal baking powder 4 eggs 2 cups flour (Melrose) V2 cup warm water 1 teaspoon each spice, cloves, nut- meg and cinnamon Mix all ingredients in the usual manner and bake in three layers. Use either caramel or cream filling. — Mrs. Bob Beeman. UPSIDE-DOWN CAKE First Mixture: Second Mixture: 3 tablespoons butter 1 cup sugar 1 cup brown sugar t2 cups self rising flour — Melrose 1 cup nuts
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