posted by Juanita 10-15-100 7:06 PM
Mrs. Creason’s Jam Cake
(orig. from Mrs. Herman Creason, Benton, KY)
5 eggs, beaten
2 cup sugar
3 cups flour
1 cup butter or shortening
1 cup buttermilk
1 tsp. soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/2 tsp. cloves
1 1/2 tsp. allspice
1 cup raisins or chopped dates
1 cup chopped nuts
1 cup jam (such as blackberry)
Cream butter and gradually add the sugar. Cream together until light and fluffy. Add well-beaten eggs.
Sift flour before measuring and add to it the spices and the salt. Dissolve soda in buttermilk and add it and the flour mixture alternately to the egg-sugar-butter mixture and beat after each addition. Lightly dredge the fruit and nuts with extra flour and add. Next add the jam. Stir to get good distribution.
Grease and paper-line two 9-inch cake pans. (Cissy said hers filled the pans 2 inches deep so if you choose the 9-inch pans, you may want to use three and bake for say, 30 minutes. Or use a large, angel-food tube pan and start checking it after 55 minutes.) Bake at 325 degrees for 40 minutes. Ice with caramel icing or whatever you like.
Caramel Icing:
2 cups sugar
2 sticks margarine
1 cup evaporated milk
1 Tbsp. Vanilla
Mix sugar, margarine and milk together. Melt over stove on low heat and let stand one hour. Cook to soft-ball stage (234 degrees). Add vanilla and beat until it creams.