Friday, September 9, 2011


This is a recipe from a lady who lived a couple of blocks from my aunt when I was very young. I have never made this cake but have heard good things about it over the years.

2 cups white sugar
1/2 cup dark brown sugar
1 cup butter or margarine
6 egg yolks
4 cups flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
1/8 teaspoon salt
6 egg whites
1 box seedless raisins
1 cup nuts (black walnut best)
1 pint blackberry jam
1 glass blackberry jelly
1 cup buttermilk
1 teaspoon soda

Cream the shortening and sugars until light and fluffy. Add the beaten egg yolks. Sift the dry ingredients except soda together, saving a little of the flour to dredge the nuts and raisins in. Then add sifted ingredients to the sugar-egg mixture. Add the beaten egg whites, then the nuts, raisins, jam and jelly. Last add the buttermilk to which the soda has been added. Bake at 350 degrees until toothpick inserted in the center comes out clean, about 30 minutes. Make in layer pans.

Caramel Frosting:
2 cups dark brown sugar
4 tabespoons butter
4 tablespoons flour
1/2 cup water
4 tablespoons cream
1 teaspoon vanilla

Cook the sugar and water to hard ball stage. Mix remaining ingredients in large bowl, reserving 2 tablespoons of the cream. Pour the hot syrup over the mixted ingredients, stir until well blended. Let stand until cool and beat until thick and not glossy. Thin with the rest of the cream if too thick. This is enough for a two-layer cake.

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