Sunday, April 17, 2011

N is for Nuts...

   This recipe for cake was given to my mother by one of her relatives, I'm not sure which one. But as you can tell it is a very rich cake. So of course it is also very good. You can make this as a loaf cake without the icing. Or go all out and make a layer cake with the rich gooey icing. Either way I think it would be really good with a cup of coffee. But then I think anything would be good with a cup of coffee.

Artwork by Pamela Jo

Nut and Jam Cake


6 eggs, separated yokes from whites
2 sticks butter
2 ½ cups sugar
3 cups  flour
2 cups seedless blackberry jam
1 cup  buttermilk
1 tsp  baking soda
1 tsp each : cloves, cinnamon, all-spice
1 cup raisins
1 cup pecans


   Preheat oven to 350 degrees.
   Grease and flour loaf pan and set aside.
   Beat egg yokes well in a large bowl. Mix in all ingredients, but egg whites. Blend well. In seperate bowl, beat egg whites till they form stiff peaks. Carefully fold into batter. Pour batter into greased loaf pan and cook in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean.

Cake can be made in round cake pans and frosted with following icing as well.

Icing for Nut and Jam Cake


3 cups sugar
2 ½ sticks buttermilk1 large can milk
1 cup nuts
1 cup raisins


   Cook sugar and milk over low heat until it forms soft ball when dropped into water.
   Remove from heat and add butter, nuts and raisins. Beat until thick.
   Frost cake and serve.

   These would make great gifts or bake sale items. You could cook them right in the paper loaf pans from Sur La Table and cut down on the mess.  If you haven't seen there paper baking goods check them out the are awesome. You can purchase them by clicking here.