Posted by: marthabernie | March 20, 2015

STRAWBERRY JAM CAKE

This is a recipe my mother got from her cousin, Ednah Lewis.  Ednah wrote, “This is nicest baked in loaf or just a regular square biscuit pan.  Top with white or caramel icing, they are nicest and it can be cut into squares instead of slices.  This sure is good, Anna, and keeps nice for several days if it lasts that long.  It is my favorite cake and you will never have a failure with it.  Your cousin Ednah, Dec. 1940.”

STRAWBERRY JAM CAKE

1 cup sugar

2/3 cup butter

1/2 cup milk (I have also used buttermilk)

2/3 cup strawberry jam

1 teaspoon each of cinnamon, cloves and soda

1-3/4 cups flour

Cream butter and sugar, add jam, then cinnamon and cloves.  Beat egg yolks and add.  Add soda to milk and add this next to cake mixture, then flour and mix.  Fold in beaten egg whites last.

NOTE:  No instruction on how hot to bake, but I would say 350 degrees F for at least 30 minutes.


Responses

  1. Sounds good but I think you forgot to mention the eggs in the ingredients list😉

    Like

    • You could be right!! Unfortunately, I just moved and a lot of stuff is still in boxes, so as soon as I get a chance, will look it up. Could also be possible that Ednah left it out of the recipe inadvertently and my mother, who made it fairly often, figured out she needed to add eggs.

      Liked by 1 person


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