–CAKE–
1 c Butter
1 c Sugar
5 Egg yolks
1 c Strawberry jam
1 c Apricot jam
1 c Seedless blackberry jam (or
-jelly)
3 c All purpose flour
1 tb Nutmeg
1 tb Baking soda
1 c Buttermilk
1 tb Baking soda
1 c Walnuts, chopped (optional)
5 Egg whites, stiffly beaten
FROSTING
1 c Butter
3 c Confectioner’s sugar
4 tb Milk
1 ts Vanilla
CAKE:
Cream butter and sugar until fluffy and light. Beat egg yolks well and add
to above mixture. Mix well. Add the jams and mix well. Sift flour, connamon
and nutmeg together. Dissolve soda in buttermilk. Add flour mixture
alternately with buttermilk into creamed mixture. Stir in nuts. Beat egg
whites until stiff and fold into batter gently. Bake in three greased and
floured 9-inch baking pans for 35 to 40 minutes at 350 degrees. Cool before
frosting.
FROSTING:
Mix ingredients and beat 10 minutes until creamy. Cover layers of cake,
stack them and frost top and sides. Yield: 1 3-layer cake.
Yields
1 Servings
