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2/3 c. butter or oleo, softened 1/2 c. sugar 1/2 c. brown sugar 2/3 c. buttermilk 3 eggs 2 1/2 c. plain flour 2 tsp. cocoa 1 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. soda 1 c. blackberry or strawberry jam 1 c. raisins 1 c. chopped walnuts or pecans 1 tsp. vanilla Sift together flour, cocoa, cinnamon, nutmeg and soda. Cream together butter and sugars. Add eggs; beat well. Add sifted dry ingredients alternating with buttermilk. Stir in nuts, raisins and jam; blend well. Bake 35 to 40 minutes at 350 degrees in either 2 (8-inch) pans or 9 x 13 pan. Cool. Turn out and frost. (Bundt pan 45 to 50 minutes.) Butterscotch Frosting: 3 c. packed brown sugar 2/3 c. cream cheese 1 Tbsp. butter 1 tsp. white corn syrup dash of salt Combine ingredients and cook slowly until all of this syrup forms a soft ball when a drop is dropped in water and holds shape (234 degrees candy thermometer). Remove from heat; let stand until lukewarm. With a wooden spoon, beat until creamy and of spreading consistency. Frost Jam Cake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |