Strawberry Jam Cake
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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 Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 38. The excerpt below is the record exactly as published.
Strawberry Jam Cake 1 cup butter V'2 cup sugar 1 cup strawberry jam Vz cup strong black coffee 1 teaspoon cinnamon ^4 teaspoon cloves 3 eggs, separated 2 Mr cups flour 1 teaspoon soda, dissolved in 4 tablespoons sour cream Cream butter well, add sugar gradually and beat well. Add jam and coffee to which spices have been added. Beat yolks of eggs and blend with first mixture. Sift flour and add alternately with sour cream in which soda has been dis- solved. Fold in the stiffly beaten egg whites. Bake in layers in moderate oven (350° F.) 45 to 55 minutes. Ice with favorite icing. Scalloped Sweet Potatoes Peel and dice six sweet potatoes. Drop them in boiling water and allow ,them to par- boil about 15 minutes. Drain the potatoe>, dust with salt, add one tablespoonful butter and % pint cream and finish baking them in a moderate oven until brown. Sweet Potatoes in Honey (Easy to Make — Delicious) Peel six sweet potatoes. Cut them in Cl- inch slices lengthwise. Boil them fifteen min- utes. Drain and remove to warm casserole. Add a small jar of honey, the juice of an orange, salt. Finish by baking in the oven. Blackberry Roll 2 quarts blackberries 1 pint flour 2 cups sugar 2 tablespoons butter ice water J/4 teaspoon salt First, mix flour and salt into which cut two tablespoons butter. After mixing well ad I enough ice water to make a stiff dough. Clea i berries thoroughly and set them to soak with two cups of sugar. Roll dough very thin (o i floured board) into an oblong sheet. Pour berries on one end of pastry dough, roll over and pour more berries, roll again and so o i until berries are all used. Place in buttered baking pan. Bake in a moderate oven (350° F.) about thirty to thirty-five minutes. When the roll has baked this length of time begi i basting with the following mixture every five minutes for another half hour: 1 tablespoon butter — melted */2 cup sugar
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