Brown's Church Jam Cake

Oxmoor House
one 3-layer cake


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1 teaspoon baking soda
3/4 cup buttermilk
1 cup butter or margarine, softened
1 1/2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon pumpkin pie spice
1 1/2 cups strawberry jam


Dissolve soda in buttermilk; stir well, and set aside.

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside.

Combine flour and pumpkin pie spice; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Fold jam into batter.

Pour batter into 3 waxed paper - lined and heavily greased 9 - inch round cake pans. Bake at 350° for 4 0 to 5 0 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cake cool completely.

Spread Egg Nog Icing between layers and on top and sides of the cooled cake.

Created date

February 2010