Makes 1 (8-inch) cake
My mommy used to make this one.
It was so good.
She baked the cake on an old coal cookstove.
She cooked the caramel glaze in an iron skillet on top of the stove.
I asked her how she knew when the oven was hot enough.
She said, You just know!
Ive been making this recipe for a while now and have won some ribbons with it.
It makes me miss Mommy.
Line bottom of pans with parchment paper.
Grease and flour paper and sides of pan.
In a large bowl, beat butter and sugar with a mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition.
In a small bowl, sift together flour, baking soda, allspice, cinnamon, cloves and salt.
Add flour mixture, jam, buttermilk and preserves to butter mixture.
Beat for two minutes at medium speed.
Stir in raisins and walnuts.
Pour into prepared pans.
Bake until toothpick inserted in center comes out clean, 45 to 50 minutes.
Let cool in pans for 10 minutes.
Turn out onto wire racks.
Remove paper and let cool completely.
Place one cake layer on serving plate.
Cover with 13 cup warm caramel glaze.
Top with second cake layer, and drizzle with remaining caramel glaze.
This cake is best made two days in advance.
you’re free to bake in a greased and floured 13x9-inch pan, too.
Melt butter in a saucepan over medium-low heat.
Stir in brown sugar; cook, stirring constantly, for two minutes.
Add milk, and continue cooking until mixture boils, stirring constantly.
Remove from heat; gradually stir in powdered sugar.
Add vanilla; blend well.
Broccoli Casserole
The cheese cracker topping makes this one unique.
Read About Linda Skeens' cookbook,Blue Ribbon Kitchen.
Unlock Access to AARP Members Edition
Already a Member?Login
