vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Jam Cake
From The Times cook book, no. 2, 1905
Serves 8
Frosting: Cook brown sugar, butter, and cream until thick and put between layers.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 85. The excerpt below is the record exactly as published.
JAM CAKE. Mrs. R. H. Smith, 1327 Reid street, Los Angeles— Six eggs beater, separately, two cups sugar, one cup butter, one cud buttermilk, two cups raspberry jam. four and one-fourth cups flour, one-half pound chopped citron, two teaspoons soda ;n milk, one teaspoon baking powder in flour, one tablespoon cinnamon one tablespoon nutmeg, one teaspoon each of cloves
Cook this with the app: pantry check, scaling, and the assistant.