Jam Cake
From The Gertrude Bobbitt Circle cook book, 1948
Filling: Cook figs until tender, add sugar, and cook until thick. Caramel filling: Cook brown sugar, milk, and butter until it forms a soft ball in water.
Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 12. The excerpt below is the record exactly as published.
6 eggs beaten separately 1 teaspoon each baking powder 1 tea cup sweet milk and cream ol tartar Mix and bake as for pound cake. Mrs. /. B. Sheets (Mother of Mrs. Will Eagle) JAM CAKE (very old recipe) 2 cups sugar G eggs 4 cups flour — good measure 1 lb. raisins 11L. cups butter 1 teaspoon soda 1 cup buttermilk 1 heaping tablespoon cinnamon 2 cups blackberry jam 1 tsp nutmeg 2 cups cherry preserves Cream shortening and sugar, add eggs well beaten, then butter- milk and soda and mix well Then add jam, preserves, raisins, cin- namon and nutmeg and mix. Then add flour which has been sifted three times. Bake in five layers and put together with this filling: 1 lb. tigs
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