Recipe by stimied
This recipe was my grandmother's pride and joy. I never knew she had given it to a soul until a woman from her chuch group said she had a copy of it from a church holiday cookbook from 1958. The glaze is tricky, and tends to be a gloppy mess, but the cake is not the same without it. I have included some handwritten notes from whomever owned the book originaly. Give yourself lots of time for assembly.
Top Review by stimied
I did try to make this in 3 cake pans and it overflowed the pans and I am going to spend a lovely hour or two cleaning my oven before I can cook anything else in it. I would suggest at least 4.
- 2 teaspoons cloves
- 2 teaspoons allspice
- 2 teaspoons cinnamon
- 3 cups all-purpose flour
- 6 eggs
- 2 cups sugar
- 1 cup butter, melted
- 2 cups seedless blackberry jam
- 2 teaspoons baking soda
- 1 cup buttermilk
- 2 cups sugar
- 1 cup butter
- 1 cup milk
- 1 egg white, stiffly beaten
Directions See How It's Made
- Sift together the flour and the spices, set aside.
- In the bowl of an electric mixer, beat the eggs.
- Add the sugar and melted butter, beating until well mixed.
- Add the jam, blend in.
- Add the flour mixture in small portions while continuing to mix.
- Dissolve the baking soda in the buttermilk; mix in.
- After all ingredients are well mixed, divide the batter among six 9" cake pans which have been greased an floured.
- (Hand written note on recipe:"Parchment paper rounds in the bottom of cake pan will aid in the removal of the layer after baking.") Bake at 350F for 15 to 20 minutes or until a straw inserted in the center comes out clean.
- Cool the layers on a wire rack.
- (Handwritten note on recipe:"Refrigerate before assembly.") Assemble the cake using the filling recipe which follows.
- To make filling: In a saucepan mix sugar, butter, and milk.
- Bring to a slow boil.
- Keep mixture at a slow boil until it thickens.
- Slowly pour the hot mixture into the stiffly beaten egg white.
- Stir and fold mixture until thick.
- (Handwritten notes on recipe:"If you can strike the right balance between cooking and then folding in the beaten egg whites, the finished glaze will be slightly opaque with flecks of egg white visible thoughout.""Glaze will run if layers are warm. Refigera).
- I will add this comment, I attempted to make this cake in 3 cake pans. It overflowed and I will now spend a lovely afternoon cleaning my oven before I can cook anything else. I would suggest a minimum of 4 cake pans or even the 6 called for above. Gramma knew what she was talking about.