Jam Cake
From Trinity cook book, 1925
Presented as published in 1925. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 37. The excerpt below is the record exactly as published.
JAM CAKE Four eggs, three-fourths of a glass of butter, one glass of sugar, one glass of jam, two and one-half glasses of swansdown flour, four tablespoonsful of sour cream, one teaspoonful of soda, spices to taste
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