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100 Year Old Jam Cake

1 1/2 cups butter or margarine
2 cups sugar
6 eggs
3 1/2 cups cake flour
2 teaspoons soda
2 teaspoons ground allspice
2 teaspoons ground cinnamon
6 tablespoons buttermilk
2 cups strawberry jam

Cream soft butter. Add sugar slowly, beating until creamy. Add
eggs (room temperature) one at a time. Beat well after each egg.
Have flour mixture ready. Sift all-purpose flour and measure.
Then sift again with soda and spices. Add flour mixture alternately
with buttermilk. Mix to blend well. Mixing this cake requires
about 25 to 30 minutes. Last of all fold in strawberry jam. If
berries are quite large chop fine.

Pour into four square 8-inch layer cake pans 2 inches deep. Brush
bottom of pan lightly with salt free shortening or salad oil.
Flour well. Level the batter with spatula. Drop pans several
times from height of 4 inches. Bake in moderate oven (375 degrees)
about 30-40 minutes or until done. Cool on cake rack 5 minutes,
then turn out onto cake rack to cool completely before icing.
Frost with Uncooked Caramel Icing.

The secret to the cake is aging. Make it, then let it sit a couple
of days before cutting it.


Uncooked Caramel Icing

1 1/2 stick butter
1/2 cup cream
2 cups dark brown sugar (or more for richer caramel flavor)
2 teaspoons pure vanilla
1/2 teaspoon salt
Confectioner's sugar (enough to make spreadable consistency)

Melt butter and cream together. While hot, stir in brown sugar.
Cool and stir in vanilla. Stir in salt and sifted confectioner's
sugar, as needed.

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