that sounds grate, i'll have to hold you to that one ----- Original Message ----- From: "kay scrimshaw" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Thursday, October 19, 2006 11:06 AM Subject: [RecipesAndMore] Re: Jam Cake/ Christmas Cake
> > Hi del, > > his mum's more fussy than mine when it comes to kitchens hahahaha, but, > when > i get my own place, you'll get a jam christmas cake hahahahaha. > > Kay > > ----- Original Message ----- > From: "delma bliss" <[EMAIL PROTECTED]> > To: <[email protected]> > Sent: Thursday, October 19, 2006 2:21 PM > Subject: [RecipesAndMore] Re: Jam Cake/ Christmas Cake > > >> >> glad you like them >> maybe you can make them when you go to visit jack >> delma >> ----- Original Message ----- >> From: "kay scrimshaw" <[EMAIL PROTECTED]> >> To: <[email protected]> >> Sent: Thursday, October 19, 2006 4:27 AM >> Subject: [RecipesAndMore] Re: Jam Cake/ Christmas Cake >> >> >>> >>> Hi del, >>> >>> gosh some of these cakes are lovely, honestly wish i could try and make >>> some >>> of them, no chance in this house though, but cheers all the same. >>> >>> Kay >>> >>> ----- Original Message ----- >>> From: "delma bliss" <[EMAIL PROTECTED]> >>> To: <[email protected]> >>> Sent: Tuesday, October 17, 2006 10:38 PM >>> Subject: [RecipesAndMore] Jam Cake/ Christmas Cake >>> >>> >>>> >>>> >>>> Jam Cake/Christmas Cake..... >>>> >>>> This recipe makes a four layer cake. Bake at 350 degrees for 35 to 40 >>>> minutes. >>>> >>>> 1 C. Blackberry Preserves with seeds (if possible) 1 C. Buttermilk 1 C. >>>> Butter 2 C. Sugar 1 C. Pecans (chopped) 1 C. Raisins 1 C. Coconut 3 C. >>>> Cake >>>> Flour 1/8 teaspoon salt 1 teaspoon soda 1 teaspoon baking powder 3 eggs >>>> (beaten) Enough Pecans halves to decorate the top and sides of the cake >>>> Cream the butter and sugar together. Add the beaten eggs and mix well. >>>> (Use >>>> a very large bowl because all the ingredients will eventually wind up >>>> in >>>> here together.) >>>> >>>> Add the blackberry preserves (or blackberry jam if you cannot find >>>> preserves), the nuts, coconut and raisins a little at a time, stirring >>>> each >>>> time you add a little of all these ingredients. Now don't panic at this >>>> point. The cake is going to turn a funny grayish color because of the >>>> blackberries. Just take it by faith and keep on adding ingredients and >>>> stirring. >>>> >>>> Now put the soda in the buttermilk (this will foam up so use a glass or >>>> bowl >>>> big enough to hold the mess) and stir this mixture of buttermilk and >>>> soda >>>> into your bowl with the other mixed ingredients ... you know, the >>>> grayish >>>> mixture of butter, sugar, jam, nuts, etc. >>>> >>>> Now put the baking powder and salt into a separate bowl with the cake >>>> flour >>>> and stir this all up. Next, add the flour mixture a bit at a time into >>>> the >>>> jam, nut, coconut mixture. Stir well each time you add the flour mix >>>> into >>>> the jam mix. Now you have a lighter looking grayish mixture. Take my >>>> word >>>> for it, this is the way it always looks! No, the cake batter does NOT >>>> taste >>>> good at this point. This is normal too! (This cake MUST set up for >>>> about >>>> three weeks before it is considered DONE! Then all the flavors mix >>>> together >>>> and only then does it turn into the most wonderful Christmas Cake >>>> ever!) >>>> >>>> Use 4 8-10 inch cake pans that have been buttered and floured exteremly >>>> well. Sort the cake mixture into these 4 cake pans and pop into the >>>> oven. >>>> >>>> While the cake is baking, start the filling for the Jam Cake. >>>> >>>> Filling for Jam Cake >>>> >>>> 2 C. Sugar 4 teaspoons Flour 1 C. Butter 1 1/2 C. Cream (Evaporated >>>> Milk) >>>> 1 >>>> 1/2 C. Coconut Put the sugar and flour together in a pan. Stir. Add the >>>> cream a bit at a time. Keep stirring. Bring this mix to a boil, >>>> stirring >>>> fairly often, then add the butter. Now while stirring often bring this >>>> to >>>> a >>>> boil again and then add the coconut. Let this mixture boil very slow >>>> until >>>> it is thick. Stir OFTEN. >>>> >>>> I try to check the thickness of this filling by dropping a bit of the >>>> mix >>>> from a spoon into a glass of cold water. Eventually the drop or three >>>> of >>>> the >>>> mixture will hold together instead of spreading all over the glass. >>>> Cook >>>> the >>>> filling mixture until you get a drop of mix that holds together fairly >>>> well. >>>> >>>> When you decide that this filling has cooked enough, then set it aside >>>> to >>>> cool. >>>> >>>> Take cake out of pans when cooled enough to do so, and turn upside down >>>> on >>>> four plates to cool completely. >>>> >>>> When cake and filling has cooled, then ice and stack all four layers >>>> together. Ice the sides and top of cake and decorate with the pecan >>>> halves. >>>> >>>> Make sure the cake is completely cool, then gently wrap in foil. Wrap >>>> around >>>> the plate too. Now wrap the entire cake again in clean white material >>>> and >>>> place in the topmost kitchen cabinet or another safe place. Leave >>>> totally >>>> alone for 2 1/2 to 3 weeks. >>>> Delma >>>> ___________________________ >>>> >>>> >>>> > >>>> >>> >>> >>> > >>> >>> >>> >>> -- >>> No virus found in this incoming message. >>> Checked by AVG Free Edition. >>> Version: 7.1.408 / Virus Database: 268.13.5/483 - Release Date: >>> 10/18/2006 >>> >>> >> >> >> > >> > > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.1.408 / Virus Database: 268.13.5/483 - Release Date: 10/18/2006 > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
