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100-YEAR-OLD JAM CAKE
The recipe for this dark, spicy cake may be a century old, but the cakeitself probably won't last ten minutes when your family catches thearomas coming from the kitchen. You can frost the cake with caramelfrosting or other icing if you like, but it's marvelous all alone, warmfrom the oven. And it's a big cake, so it's suitable for dinner parties orholiday get-togethers.1 cup butter, at room temperature2 cups sugar1 teaspoon vanilla5 eggs, at room temperature1 cup buttermilk, at room temperature2 teaspoons baking soda4 cups flour1/2 teaspoon salt1 teaspoon allspice1 teaspoon cinnamon1/2 teaspoon cloves1/2 teaspoon nutmeg1 cup raisins1 cup nuts2 cups blackberry jamPreheat oven to 350 degrees. Grease and flour four 8-inch or 9-inchcake pans, or line them with parchment paper.Combine buttermilk and baking soda; set aside. Sift together flour,salt, and spices; set aside.Cream butter, sugar, and vanilla until light and fluffy. Add the eggsone at a time, beating well and scraping the bowl after each addition.To the butter mixture, add half the flour mixture and mix untilcombined. Add half the buttermilk mixture and mix until combined.Add the rest of the flour mixture and mix; then add the rest of thebuttermilk and mix. Scrape the bowl and mix well.Add raisins, nuts, and jam; mix well. Pour into prepared pans. Bake 25to 30 minutes, until a tester inserted in the center comes out clean.Place pans on wire racks to cool.
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TipWorld: Baking Recipeshttp://www2.tipworld.com/tiparchive/tips/bakerec-html/nov99/15Nov99asap.html (1 of 3) [3/23/2000 16:30:58]