TENNESSEE JAM CAKE

TENNESSEE JAM CAKE

3 cups sifted enriched selfrising

TRIPLETTS flour 3 tablespoons cocoa 1 tablespoon cinnamon 1 teaspoon^allspice 1 cup shortening* 1 cup sugar

1 cup brown sugar

1 cup seedless blackbery jam

(12-ounce jar)

5 eggs

1 cup buttermilk

1 cup chopped nuts

1 cup seedless raisins (Vz lb.)

Sift together flour, cocoa, cinnamon and allspice. Cream together shortening and sugars until light and fluffy. Add jam and mix thoroughly. Beat in eggs one at a time. Combine nuts and1 raisins and mix with Vz cup flour mixture. Add remaining flour mixture to creamed mixture alternately with milk. Beat well after each addition. Stir in nuts and raisins. Pour batter into 3 paper-lined greased 9-inch round pans. Bake in moderate oven (350’F) for 35 to 40 minutes, or until cake shrinks slightly from edge of pan. Brown Sugar Frosting % cup melted butter or 2 1/4 cups (brown sugar

margarine 1 Vz cups buttermilk 2 1/4 cups sugar

Combine butter or margarinne, sugars and buttermilk and mix well. Bring mixture to 'boil and cook to 235’F. (soft ball stage). .Remove from heat. Place in pan of cold water. Let mixture stand' until it cools to 120’F. (Remove from cool water and beat until creamy. Spread icing on top of each cooled cake layer and stack layers to make 3-layer cake. Decorate top layer with pecan halves around a teaspoon of blackberry jam. Please Note: You can store Tennessee Jam Cake for 1 to 3 months. To keep the cake moist like fruit cakt, prepare a sirup by boiling together 1 cup waiter and 1 cup sugar. Use a toothpick to make small holes in the bottom of the cake layers and pour one-third of the sirup over the bottom of each layer. When preserved' with the sugar sirup, the cake has a tendency to crumble though not unfavorably.

TRIPLETT MILLING COMPANY

CULPEPER, VIRGINIA