Auntie’s Jam Cake

Ruth Drummond

  • 3 cups flour
  • 1 cup butter
  • 1 cup buttermilk
  • 1 cup raisins
  • 1 cup jam
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp salt
  • 3 eggs
  • 2 cups sugar
  • 1 tsp soda
  • 1 cup chopped nuts
  • 1/2 cup cocoa
  • 1 tsp nutmeg
  • 1 tsp vanilla

Cream butter and sugar until soft. Add eggs one at a time. Mix soda with buttermilk. To butter, sugar, eggs, add flour and spices. Roll nuts and raisins in flour and mix in the batter. Bake in layers at 350° until center will not stick to inserted toothpick. Top with Caramel Filling.

White Caramel Filling:

  • 1 cup sugar
  • 2 Tbsp butter
  • 5 Tbsp sweet milk
  • 1/4 tsp vanilla

Boil together for 5 minutes, then beat until cool enough to spread (if too thick, a little hot milk can be added).

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