m (clean up, removed: {{Wikifiedrecipe}}) |
mNo edit summary |
||
Line 1: | Line 1: | ||
− | == |
+ | ==Description== |
From my Aunt Maggie's Collection. Notation on card says 1932. |
From my Aunt Maggie's Collection. Notation on card says 1932. |
||
− | == |
+ | ==Ingredients== |
Line 26: | Line 26: | ||
* ½ cup [[butter]] (room temperature) |
* ½ cup [[butter]] (room temperature) |
||
− | == |
+ | ==Directions== |
# Cook all ingredients except [[butter]] until it forms a very soft ball when tested in cold [[water]]. |
# Cook all ingredients except [[butter]] until it forms a very soft ball when tested in cold [[water]]. |
||
# Remove from heat. |
# Remove from heat. |
||
Line 32: | Line 32: | ||
# Beat until creamy and spread in sides and top of cake. |
# Beat until creamy and spread in sides and top of cake. |
||
# If frosting gets to hard to spread add a little [[milk]] until of spreading consistency |
# If frosting gets to hard to spread add a little [[milk]] until of spreading consistency |
||
− | == |
+ | ==Contributed by== |
[http://groups.yahoo.com/group/catsrecipes/ Cat's Recipes Y-Group] |
[http://groups.yahoo.com/group/catsrecipes/ Cat's Recipes Y-Group] |
||
Latest revision as of 07:56, 17 February 2020
Description
From my Aunt Maggie's Collection. Notation on card says 1932.
Ingredients
- 2 cups Sugar
- ¾ cup margarine
- 3 cups flour
- 1-1/2 cups blackberry jam
- 6 teaspoons sour cream
- 1 teaspoon baking soda in milk
- 1-1/2 teaspoons nutmeg
- 2 teaspoons allspice
- 2 teaspoons cinnamon
- 6 eggs (at room temperature)
Beat egg whites and yolks separately then put together before adding to cake ingredients. Add jam last. Bake in 350 degree oven for 45 minutes.
- Caramel Frosting
- 2 cups brown sugar
- 1-1/2 cups white granulated sugar
- 2 tablespoon corn syrup
- 1 cup plus 2 tablespoons heavy cream
- ½ cup butter (room temperature)
Directions
- Cook all ingredients except butter until it forms a very soft ball when tested in cold water.
- Remove from heat.
- Add butter and cool until lukewarm.
- Beat until creamy and spread in sides and top of cake.
- If frosting gets to hard to spread add a little milk until of spreading consistency