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Brown's Church Jam Cake

Yield one 3-layer cake


  • 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
  • Egg Nog Icing

How to Make It

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

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

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

  4. 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.

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

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