Saturday, November 10, 2012


This is another of my late mother's handwritten recipes. It is too long (2 pages) to picture the whole thing so I will type it out.

5 eggs beaten
2 cups sugar
3 cups flour
1 cup butter or shortening
1 cup buttermilk
1 teaspoon soda
1/2 teaspoon cinnamon
1 1/2 teaspoons cloves
1 1/2 teaspoon allspice
1 cup raisins or chopped dates (I always use dates)
1 cup chopped nuts
1 cup jam (I like raspberry or blackberry)

Cream butter and gradually add sugar, creaming together until the mixture is light and fluffy. Add well-beaten eggs. Sift flour before measuring and add spices and a pinch of salt. Sift again. Dissolve soda in buttermilk and add the dry ingredients alternately with the liquid to the creamed butter and sugar mixture beginning with dry and ending with dry ingredients. Lightly dredge the fruit and nuts in extra flour and fold in. Last add the jam.

Grease and paper-line two 9-inch cake pans - the two-inch deep ones - (or 3 9-inch shallower ones.)
Pour batter evenly into pans and bake at 325 degrees for 40 minutes. Ice with caramel icing or whatever you like best.

1 1/2 cups brown sugar firmly packed
3 tablespoons butter
3/8 cup milk
1 1/2 tablespoons light corn syrup
3/8 cup Spry
3/8 teaspoon salt
3 cups sifted confectioners' sugar
4 1/2 tablespoons hot milk

Combine brown sugar, butter, 3/8 cup milk and corn syrup in saucepan and cook until a small amt forms a hard ball in cold water. Stir constantly after mixture starts to boil - remove from fire. Combine Spry and salt and add sugar gradually, creaming well. Add hot milk, then pour on hot butterscotch mixture gradually and beat until smooth and thick enough to spread. Makes enough icing the for above jam cake.

Notes: Spry was a shortening such as Crisco.
Yes, the number above several times is 3/8. That is not a typo.

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