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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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A traditional cake recipe from the deep South courtesy of our local newspaper. Ingredients:
1 cup sugar |
3/4 cup butter |
1/2 cup buttermilk |
2 cups plain flour |
1/2 cup raisins, ground |
1/2 cup pecans, chopped |
3/4 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 teaspoon allspice |
1 cup blackberry jam (or any flavor) |
8 egg whites (reserve yolks for frosting) |
8 egg yolks |
1 cup sugar |
one fourth cup butter |
1 cup pecans, chopped |
1 cup baker's angel flake sweetened coconut |
1 cup raisins, ground |
1 1/2 tablespoons cream |
Directions:
1. Preheat oven to 350F; grease, flour and line with parchment or waxed paper three 8 round cake pans.
2. Cream the butter and sugar.
3. Add the jam, spices, buttermilk and soda.
4. Add the flour and mix until blended. Beat the egg whites until stiff; gently fold into batter.
5. Turn into prepared cake pans.
6. Bake for 35-40 minutes.
7. When done, turn out onto cooling grid.
8. When completely cooled, frost.
9. While the cake is baking, make the frosting.
10. Mix all frosting ingredients and cook in a double boiler for 15 minutes.
11. Add a little cream to thin if it gets too thick.
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