Maw-Maw's Jam Cake

My wife and I lived through the depression. We had very little, but we always enjoyed family gatherings. Our children grew up and married, and when our grandchildren came along they called my wife “Maw-Maw.” Every Christmas and at family gatherings, Maw-Maw made Jam Cake. Jam Cake became everybody’s favorite. It was good, moist and delicious. A family gathering just was not a gathering without Jam Cake. After 58 years of marriage, Maw-Maw passed away. Everybody thought the Jam Cake would be no more because no one had baked it but Maw-Maw. We still have our gatherings and guess what? My granddaughter surprised us at Christmas and baked the Jam Cake. I am 88 years old, and this tradition continues. I hope it will continue through the years with my great-grandchildren. This recipe came from Maw-Maw’s grandmother.

Raymond T. Williams
Morganton
Rutherford EMC member

CAKE:
1/2 pound butter
3 cups flour
1 teaspoon allspice
2 cups sugar
1/2 teaspoon salt
1 cup buttermilk
4 whole eggs
1 teaspoon cinnamon
1 teaspoon soda
2 egg yolks
1 teaspoon ground cloves
2 cups blackberry jam

Cream butter and sugar until fluffy. Add eggs and yolks; beat until light. Sift flour with dry ingredients. Add flour mixture alternately with buttermilk; add jam. Bake in 3 greased and floured 8-inch pans for 35 minutes at 350 degrees.

ICING:
2 egg whites
1/2 pound butter
2 cups sugar
1 cup evaporated milk

Cook butter, sugar and milk to soft ball stage; pour slowly over stiffly beaten egg whites. Spread between layers and over cake.