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Jam Cake
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 82. The excerpt below is the record exactly as published.
Jam Cake. — Make as in the recipe below and use one cup seeded raisins chopped very fine. You can hardly tell it from fruit cake. — Housekeeper. Blackberry Cake. — Three eggs, one cup sugar, three-quarters cup butter, two cups flour, one cup of jam, three tablespoons sour cream, one teaspoon soda dissolved in cream, one teaspoon each of spice and cinnamon and nutmeg, three tablespoons of whiskey. Bake in layers and put together with icing. — Mrs. S. B. Lawrence. Blackberry Cake. — Three eggs, one cup butter, two and one- half cups flour, six tablespoons sour cream or buttermilk, one teaspoon soda, one teaspoon each of cloves, spice, nutmeg and cinnamon, one and one-half cups blackberry jam. Mix spices in coffee and stir in batter. Delicious. — Mrs. A. T. Pegues. Jam Cake. — Cream one cup butter and two of sugar ; add the beaten yolks of eight eggs, one teaspoonful each of cinnamon, cloves and allspice, one cup of wine, three of flour, three tea- spoons of baking powd
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