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Mildred’s Jam Cake

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  • 12
  • 30 min


  • 1 C butter  
  • 2 C sugar
  • 4 eggs, separated
  • 1 C buttermilk
  • 1 tsp baking soda
  • 1 C blackberry jam or jelly
  • 1 tsp cinnamon
  • 1⁄2 tsp cloves
  • 1⁄2 tsp allspice
  • 2 C flour
  • Filling and Topping
  • 3⁄4 C milk
  • 1⁄2 C nuts
  • 1⁄2 C raisins
  • 1⁄2 C sugar



Heat oven to 350º. Grease and flour three 8-inch cake pans.

Beat butter and sugar very well until fluffy. Add egg yolks and beat well. Add remaining ingredients except flour and egg whites. Beat well to combine. Stir in flour. With clean beaters, beat egg whites until stiff and fold them into batter.

Reserve 3/4 cup batter. Spoon the rest among 3 cake pans. Bake 30 minutes. Remove from oven, cool in pans 10 minutes, then turn onto cake racks to cool.

Filling and Topping
Combine reserved batter with filling ingredients in a double boiler. Cook over boiling water, stirring, until the mixture thickens to spreadable consistency. Spread between layers and on top of cake. Serves 12.

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