*Ethel's Tennessee Jam Cake
From Sonja
from http://www.heritagerecipes.com/cake-recipes/jam-cake.htm
*
The day I met my future mother-in-law was the first time I ever tasted
(or even heard of) jam cake. It was near Christmas time, and she always
made jam cake for Christmas. Ethel usually drizzled her jam cake with
caramelized brown sugar frosting, but it is also terrific layered with
Southern Lane Filling. I have tried several other jam cake recipes down
through the years, but none equal my mother-in-law's for flavor or moist
tenderness of crumb.
During the Viet-Nam War, my husband was stationed at Kadena AFB on
Okinawa, and his younger brother Jackie, a Marine serving in Viet-Nam,
visited us on R and R. My husband asked him what foods and drinks he
most craved, and Jackie told him that he wanted a tall glass of iced tea
and a Tennessee Jam Cake. After I baked the cake, I had just taken the
first layer out of the oven and had turned to remove the second pan. I
heard the first pan clatter to the floor and whirled to see my husband
and Jackie racing out of the kitchen with the jam cake layer held
between them. By the time I chased them into the living room, they had
torn the cake apart and were stuffing it into their mouths. Needless to
say, I didn't bother to frost the remaining two layers.
*Ethel's **TennesseeJam Cake
*
2 cups all-purpose flour
1 cup butter (no substitutes!)
3 eggs
1 cup buttermilk
1 cup sugar
1 cup chopped dates
1 cup jam (any kind, but preferably homemade blackberry with the seeds
in and nothing used but sugar and berries to make the jam)
1 cup raisins
1 apple, grated
1 cup chopped nuts
1 teaspoon baking soda or baking powder
1/4 teaspoon salt
Sift flour, salt, and baking soda or powder together, reserving 1/4 cup
of the flour to flour nuts, dates, and raisins. Cream together the sugar
and butter. Add eggs one at a time and mix well after each addition.
Combine buttermilk and jam. Add alternately with combined dry
ingredients to the creamed mixture. Flour the fruit and nuts and stir
them into the batter. Stir in the grated apple. Bake in 3 greased 9-inch
cake pans in a preheated 350-degree oven for 30 minutes or until cake
tests done. Turn out onto racks to cool before frosting.
If a spicier cake is desired, sift 1/8 teaspoon cinnamon, 1/8 teaspoon
allspice, and 1/8 teaspoon ground cloves with the flour, salt, and
baking powder.
*Southern Lane Filling*
My mother used this filling to frost her German Chocolate Cake. When my
mother-in-law was feeling especially swanky, she sometimes used this
filling to top her Tennessee Jam Cake. I like this filling because it is
so easy to make. I have also used it on chocolate and devils food cakes.
I split the layers and spread the lane filling between the layers, then
frost the entire cake with 7-minute frosting.
*
Ingredients:
*
5 egg yolks
1 cup chopped nuts (pecans or walnuts)
1/2 teaspoon vanilla extract
1 cup butter (no substitution)
1 cup flaked coconut
1 cup raisins
1 cup sugar
pinch of salt
Beat yolks and sugar together. Turn into heavy saucepan. Add 1 cup
butter, pinch of salt, and 1 cup raisins. Bring just to the boil. Cook,
stirring constantly over medium heat until filling is thick, about 1 to
3 minutes. Stir in the coconut, nuts, and vanilla. Spread immediately
onto cake.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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