Jam Cake

Ingredients

 butter    1 1/2 cups

sugar  2 cups

eggs  6

all purpose flour/ maida  3 1/2 cups

baking soda   2 tsp

ground allspice  2 tsp

cinnamon  pdr.  2 tsp

buttermilk   6 tbsp

strawberry jam   2 cups

Method 

Cream soft butter. Add sugar slowly, beating until creamy. 

Add eggs (room temperature) one at a time. Beat well after each egg. 

Sift all-purpose flour and measure. Then sift again with baking soda and spices. 

Add flour mixture alternately with buttermilk. Mix to blend well. 

Mixing this cake requires about 25 to 30 minutes. 

Last of all fold in strawberry jam. If berries are quite large chop fine. 

Take four square 8-inch layer cake pans 2 inches deep and brush bottom of pans lightly with  oil. Flour well. 

Pour batter into pans and level the batter with spatula. Tap the pans lightly against the counter to remove any air bubbles.

Bake in moderate oven (375 degrees F) about 30-40 minutes or until done. 

Cool on cake rack 5 minutes, then turn out onto cake rack to cool completely before icing. 

Frost with Uncooked Caramel Icing. 

Uncooked Caramel Icing 

butter 1 1/2 sticks

cream  1/2 cup 

dark brown sugar  2 cups 

vanilla essence  2 tsp

salt   1/2 tsp

Confectioner's sugar (enough to make spreadable consistency) 

Melt butter and cream together. 

While hot, stir in brown sugar. 

Cool and stir in vanilla. 

Stir in salt and sifted confectioner's sugar, as needed.

This cake tastes better, when eaten after 1/2 days ! if you've the patience to wait ?

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