Desserts:
Strawberry
Jam Cake
from
the Houston Junior
League Cookbook
INGREDIENTS:
3/4
cup butter
1-3/4
cups brown sugar
3
eggs, separated
1
teaspoon soda
3/4
cup buttermilk
2-1/4
cups sifted cake flour
1-1/2
teaspoons vanilla
1/2
teaspoon maple flavoring
3/4
cup strawberry jam
TO
PREPARE:
Heat
oven to 350 degrees. Grease three 8-inch cake pans. Cream butter
and brown sugar. Beat in egg yolks. Dissolve soda in buttermilk.
Add flour to creamed mixture alternately with buttermilk, mixing well.
Stir in vanilla and maple flavoring. Fold in strawberry jam.
Gently fold in stiffly beaten egg whites. Pour into prepared pans.
Bake in preheated oven for 30 minutes, or until done. Invert onto wire
racks, remove pans and let cool. Frost with Brown Sugar Icing.
Brown
Sugar Icing
INGREDIENTS:
1-1/2
cups brown sugar
1
cup white sugar
3
Tablespoons butter
1
cup cream
3/4
cup chopped pecans
1-1/2
teaspoons vanilla
TO
PREPARE:
In
a saucepan, combine brown sugar, white sugar, butter and cream and cook
to a soft ball stage. Remove from heat and allow to cool for 6 minutes.
(Cook a little longer if not stiff enough to spread. Add more cream
if too thick to spread.) Stir in pecans and vanilla. Makes
enough icing to fill and frost three 8-inch layers.
Copyright 1992 The Junior
League of Houston, Inc. All rights reserved.
Visit The
Junior League of Houston web site (http://www.jrleaguehou.org/cookbooks)
to purchase copies of the Houston Junior League
Cookbook and other fine cookbooks, or call (713) 627-COOK.
The Junior League of Houston,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of the Houston
Junior League Cookbook, are returned to the community.
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