Heritage Jam Cake 1930 12 servings 1 cup butter, softened 2 cups white sugar 5 eggs 1 teaspoon baking soda 1 cup buttermilk 3 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground allspice 1 cup dates, pitted and chopped 1 cup grape jam 1 cup chopped pecans 1 recipe Kentucky Fruit Filling Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch, round cake pans, and line with parchment paper. Combine 2 1/2 cups flour, salt, and spices. Dissolve soda in buttermilk: stir well. Cream butter or margarine. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Mix flour mixture into creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge dates and pecans in remaining 1/2 cup flour, and fold into batter. Carefully fold grape jam into batter. Pour batter into prepared pans. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove layers from pans, and cool completely. Spread hot Kentucky Fruit Filling between the layers and on top of the cake.
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