Kim Thomas of New Albany's Three Jam Christmas Jam Cake
Kim Thomas of New Albany's Three – Jam Christmas Jam Cake
Combine in small bowl:
1 cup buttermilk, as fat as you can find (Don't get the low fat, com'on—this cake is a labor of love; do it right…)
2 tsp baking soda
Add 6 eggs, beaten, and cream together well.
4 cups all purpose flour
2 tsp allspice
2 tsp cinnamon
2 tsp ground cloves
1 tsp nutmeg
Pinch of salt
Add flour mixture to buttermilk mixture. Incorporate gently; don't beat it in like a heathen
16 oz blackberry jam
8 oz cherry jam
8 oz fig jam
(NOTE: This is called a “Jam” cake, not a “preserves” cake; use jam; much better)
Dust 1 cup raisins and 1 cup of broken, toasted walnuts in ½ cup flour, and add to batter. RESERVE 2 ½ CUPS OF BATTER FOR ICING. Pour rest into 4 8 inch layer cake pans that have been greased and floured (JOY works great for this).
Bake in 300 degree oven until toothpick comes out clean; about 1 ½ hours.
2 ½ cups cake batter
2 ¼ cups sugar
1 cup evaporated milk
3 tsp butter
Cook until thick, and spread between layers and top and sides of cake. Garnish with whole walnuts if desired Copyright 2014 WDRB News. All Rights Reserved.