One Hundred Year Old Jam Cake
Ingredients
1-1/2 C. butter or margarine
2 C. sugar
6 eggs
3 1/2 C. cake flour
2 tsp. soda
2 tsp. ground allspice
2 tsp. ground cinnamon
6 Tbsp. buttermilk
2 C. strawberry jam
Uncooked Caramel Icing:
1-1/2 sticks butter
1/2 C. cream
2 C. dark brown sugar (or more for richer caramel flavor)
2 tsp. pure vanilla
1/2 tsp. salt
Confectioner’s sugar
Cooking Instructions
Cream soft butter. Add sugar slowly, beating until creamy. Add eggs (room temperature) one at a time. Beat well after each egg. Have flour mixture ready. Sift all-purpose flour and measure. Then sift again with soda and spices. Add flour mixture alternately with buttermilk. Mix to blend well. Mixing this cake requires about 25 to 30 minutes. Last of all fold in strawberry jam. If the berries are quite large, chop fine. Pour into four square 8-inch layer cake pans 2 inches deep. Brush bottom of pan lightly with salt free shortening or salad oil. Flour well. Level the batter with spatula. Drop pans several times from height of 4 inches. Bake in moderate oven (375 degrees) about 30-40 minutes or until done. Cool on cake rack 5 minutes, then turn out onto cake rack to cool completely before icing. Frost with Uncooked Caramel Icing. The secret to the cake is aging. Make it, then let it sit a couple of days before cutting it. Uncooked Caramel Icing: Melt butter and cream together. While hot, stir in brown sugar. Cool and stir in vanilla. Stir in salt and sifted confectioner’s sugar, as needed.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)