Buttermilk Raspberry Jam Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Downey Estate in Greenville, Texas in 1988. Ingredients:
2 sticks butter softened |
1-1/2 cups granulated sugar |
3 large eggs beaten |
2-1/2 cups flour plus 2 tablespoons |
6 tablespoons cornstarch |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
1-1/2 teaspoons baking soda |
1/4 teaspoon cloves ground |
1/4 teaspoon nutmeg ground |
1/4 teaspoon ginger round |
1 cup buttermilk |
1-1/2 cups raspberry jam |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 350.
2. Beat butter and sugar in bowl of electric mixer until well mixed.
3. Add eggs one at a time beating well after each addition.
4. Stir together flour, cornstarch, spice, cinnamon, baking soda and salt.
5. Alternately add flour mixture and buttermilk to butter mixture beating well after each addition.
6. Beat in jam then stir in nuts by hand.
7. Pour batter evenly into 3 greased and floured round cake tins and bake 35 minutes.
8. Cool 10 minutes in pans then turn out onto wire racks then cool completely.
9. Frost with cream cheese frosting.
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