One of the weekend cooking endeavors is to bake a jam cake.
I found this recipe in a cookbook of old time American recipes. Apparently pioneer women made this cake as it ‘kept well’.
I like it as it is simple, not too sweet, delicious, and has a nice colour. Like my men.
3/4 cup butter
1 cup sugar
1 cup thick jam*
2 1/2 cups all-purpose flour
1 t baking soda
1 t baking powder
1 t cinnamon
1/2 each of allspice and nutmeg
1/4 t cloves
1/2 cup buttermilk or
1/4 milk and 1/4 boubon whiskey
Cream the butter, then cream in the sugar until light. Beat in the eggs, one at a time. Stir in jam. Sift the flour with other dry ingredients. Add the flour mixture alternatively with the liquid. Mix until just combined.
Turn into a greased and floured 11 x 14 x 2 1/2 sheet cake pan.
Bake in a pre-heated 350 degree oven x 40 minutes.
Frost with jam, whipped cream, or fluffy frosting
Or have it without any topping, like my men.
*This time I will use blackberry jam, sent by Rodger of Rodger Dodger and his partner Mark of Scuff Productions. They are wizards of canning; I am honored and privileged they send me jams and pickles etc. from time to time.