CRF-L Archives

From: Patty Jo Allen <>
Subject: [CRF] Strawberry Jam Cake with Brown Sugar Icing
Date: Sat, 01 Mar 2003 21:16:41 -0800

Strawberry Jam Cake

from the Houston Junior League Cookbook

INGREDIENTS:

3/4 cup butter
1-3/4 cups brown sugar
3 eggs, separated
1 teaspoon soda
3/4 cup buttermilk
2-1/4 cups sifted cake flour
1-1/2 teaspoons vanilla
1/2 teaspoon maple flavoring
3/4 cup strawberry jam

TO PREPARE:

Heat oven to 350 degrees. Grease three 8-inch cake pans.
Cream butter and brown sugar. Beat in egg yolks. Dissolve
soda in buttermilk. Add flour to creamed mixture alternately
with buttermilk, mixing well. Stir in vanilla and maple flavoring.
Fold in strawberry jam. Gently fold in stiffly beaten egg whites.
Pour into prepared pans. Bake in preheated oven for 30 minutes,
or until done. Invert onto wire racks, remove pans and let cool.
Frost with Brown Sugar Icing.

Brown Sugar Icing

INGREDIENTS:

1-1/2 cups brown sugar
1 cup white sugar
3 Tablespoons butter
1 cup cream
3/4 cup chopped pecans
1-1/2 teaspoons vanilla

TO PREPARE:

In a saucepan, combine brown sugar, white sugar, butter and
cream and cook to a soft ball stage. Remove from heat and
allow to cool for 6 minutes. (Cook a little longer if not stiff
enough to spread. Add more cream if too thick to spread.)
Stir in pecans and vanilla. Makes enough icing to fill and frost
three 8-inch layers.

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• [CRF] Strawberry Jam Cake with Brown Sugar Icing by Patty Jo Allen <>