|Recipe : Entry # 9111|
|June: Heirloom Recipes|
|North Alabama EC|
|2 cups all-purpose flour
1 cup butter (no substitutes!)
1 cup buttermilk
1 cup sugar
1 cup chopped dates
1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
1 cup raisins
1 apple, grated
1 cup chopped nuts
1 teaspoon baking soda or baking powder
1/4 teaspoon salt
|Sift flour, salt, and baking soda or powder together, reserving 1/4 cup of the flour to flour nuts, dates, and raisins. Cream together the sugar and butter. Add eggs one at a time and mix well after each addition. Combine buttermilk and jam. Add alternately with combined dry ingredients to the creamed mixture. Flour the fruit and nuts and stir them into the batter. Stir in the grated apple. Bake in 3 greased 9-inch cake pans in a preheated 350-degree oven for 30 minutes or until cake tests done. Turn out onto racks to cool before frosting.
If a spicier cake is desired, sift 1/8 teaspoon cinnamon, 1/8 teaspoon allspice, and 1/8 teaspoon ground cloves with the flour, salt, and baking powder.
Brown Sugar Icing
½ cup unsalted butter
1 cup brown sugar, packed
¼ cup milk
2 cup sifted confectioners' sugar
½ teaspoon vanilla
In a deep, large kettle melt the butter over high heat until it just starts to boil.
Add the brown sugar.
Bring to a boil and lower heat to medium and continue to boil for 2 minutes.
Don't boil longer than two minutes and stir constantly while it is boiling.
Add the milk and splash of vanilla and return to a boil, stirring constantly.
As soon as it begins to boil, remove from heat and cool to lukewarm.
Gradually add confectioners' sugar.
Stir with a wooden spoon until thick and spreadable.
|Tell us about your recipe|
|My Grandmother made this cake and it was my all time favorite, sometimes she would cook it in a sheet pan and all that good of the icing would sink in the middle making it extra good.|