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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This is another of those cakes passed down from Mom. When DH and I were married, he did not like cake. Mom has a reputation for making fabulous cakes and she converted him! Prep time includes 15 minute cooling time. Ingredients:
1 cup butter |
2 cups sugar |
3 cups flour |
1 cup buttermilk |
4 eggs |
1 teaspoon baking soda |
2 teaspoons cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon ginger |
1/2 teaspoon clove |
1 cup jam or 1 cup preserves (flavor of your choice; we usually use strawberry or grape) |
1 teaspoon vanilla |
powdered sugar |
Directions:
1. Cream butter and sugar.
2. Beat in eggs, one at a time.
3. Sift dry ingredients together.
4. Add dry ingredients to creamed mixture alternately with buttermilk.
5. Stir in vanilla.
6. Fold jam (or preserves) into cake mixture.
7. Turn into well-greased tube (angel food) or bundt pan.
8. Bake at 300 deg F for 15 minutes, then raise heat to 350 deg F and bake 45 minutes.
9. Let cool 15 minutes.
10. Sift powdered sugar over it while still warm.
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