Strawberry Jam Cake

Sometimes called Kentucky Jam Cake. This recipe seems to date to around the 1930s, influenced by the spice cakes of the Depression, but with ingredients suggesting people had a bit more money (since they could afford eggs and didn’t use prunes or raisins to reduce the sugar).

Worth trying with either the strawberry jam or the strawberry preserves from the same box.

From a box sold in Canby, Oregon.

Strawberry Jam Cake

1 cup of sugar
3/4 cup of butter or shortening
3 eggs, beaten separately
3/4 cup of strawberry jam
1/3 cup of sour milk
1 teaspoon of baking soda dissolved in milk
2 cups of cake flour
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg

Cream butter and sugar; add beaten yolks and continue beating, then the jam; add a little flour to bind mix together; then milk and rest of flour, beating well, add spices and lastly fold in beaten whites. Bake in shallow pans about 35 minutes.

Yesterdish suggestion: Bake at 350 deg.

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