AUNT MURNA'S JAM CAKE RECIPE
I remember Aunt Murna telling me that she created her Jam Cake recipe as a very young girl. Through the years she made improvements, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions and at Christmastime. -Mrs. Eddie Robinson, Lawrenceburg, Kentucky
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- Soak raisins in pineapple and juice several hours or overnight.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until combined. Stir in the raisins, pineapple and pecans.
- Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks.
- For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from the heat. Cool just until warm; beat in enough confectioners' sugar until icing achieves spreading consistency. Add more sugar for thicker icing; more milk to thin it. Frost cooled cake.
- Yield: 12-16 servings.
- Originally published as Aunt Murna's Jam Cake in Grandma's Great Desserts Cookbook
- p11
- Nutritional Facts
- serving (1 slice) equals 694 calories, 30 g fat (15 g saturated fat), 116 mg cholesterol, 353 mg sodium, 105 g carbohydrate, 2 g fiber, 6 g protein.
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