JAM CAKE
By stepjo7269
Best of the Best from Bell's Best Cookbooks p. 196
From: Betty Davidson Upton by Patsy Tolleson, Jacksaon, MS (Book 4)
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Ingredients
- Directions:
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs, separated
- 2 cups seedless blackberry jam
- 4 cups all-purpose flour, sifted
- 1 tea. cinnamon
- 1 tea. nutmeg
- 2 tea. baking soda
- 1/2 cup sour cream
- Cream butter and sugar until light and fluffy; beat egg yolks in one at a time; mix well.
- Stir in jam.
- Sift flour twice with spices and baking soda and add alternately with sour cream, ending with flour.
- Beat egg whites until stiff and fold into flour/sour cream mixture.
- Bake in 3 or 4 greased and floured 9-inch cake pans in a 350 F. oven until done, about 20 minutes.
- Cool.
- Fill and ice with your favorite cream icing or divinity icing.
Preparation
Step 1
As above