Sunday, January 02, 2011

Old fashioned Jam Cake

This is my great, great-grandmother's recipe. I sort of love recipes like this -- I can almost imagine her standing at her kitchen counter, mixing this cake batter in a big bowl with a wooden spoon. My Gran points out that first she would have made her own butter and buttermilk, and picked, shelled and chopped the nuts.
Much different than me getting out the food processor and Cuisinart standing mixer.

½ cup sugar
½ cup butter, softened
½ cup finely crushed dried bread crumbs
½ cup finely chopped nuts

1 cup butter or margarine
2 cups sugar
4 eggs
3 cups sifted flour
1 ½ tsp. Soda
2 tsp. Cinnamon
1 tsp. Nutmeg
½ tsp, Cloves
¼ tsp. Ginger
½ tsp. Allspice
1 cup buttermilk
1 tsp. Vanilla
1 cup blackberry jam or preserves or you may use another flavor if you so desire (I used apricot)

Grease a 12 cup Bundt pan. Combine ½ cup of sugar, butter, bread crumbs and nuts. Press this mixture into sides and bottom of pan. Place in refrigerator and chill while mixing cake. In large bowl, cream butter and sugar. Add eggs; beat. Sift together all dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla; fold in preserves. Bake at 325 degrees for 60-70 minutes. Cool in pan 10 minutes; turn out on wire rack or serving plate to complete cooling.

No comments: