The best delicious Old-fashioned Three Layer Jam Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Old-fashioned Three Layer Jam Cake recipe today!
Hello my friends, this Old-fashioned Three Layer Jam Cake recipe will not disappoint, I promise! Made with simple ingredients, our Old-fashioned Three Layer Jam Cake is amazingly delicious, and addictive, everyone will be asking for more Old-fashioned Three Layer Jam Cake.
What Makes This Old-fashioned Three Layer Jam Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Old-fashioned Three Layer Jam Cake.
Ready to make this Old-fashioned Three Layer Jam Cake Recipe? Let’s do it!
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–CAKE–
1 c Butter
1 c Sugar
5 Egg yolks
1 c Strawberry jam
1 c Apricot jam
1 c Seedless blackberry jam (or
-jelly)
3 c All purpose flour
1 tb Nutmeg
1 tb Baking soda
1 c Buttermilk
1 tb Baking soda
1 c Walnuts, chopped (optional)
5 Egg whites, stiffly beaten
FROSTING
1 c Butter
3 c Confectioner’s sugar
4 tb Milk
1 ts Vanilla
CAKE:
Cream butter and sugar until fluffy and light. Beat egg yolks well and add
to above mixture. Mix well. Add the jams and mix well. Sift flour, connamon
and nutmeg together. Dissolve soda in buttermilk. Add flour mixture
alternately with buttermilk into creamed mixture. Stir in nuts. Beat egg
whites until stiff and fold into batter gently. Bake in three greased and
floured 9-inch baking pans for 35 to 40 minutes at 350 degrees. Cool before
frosting.
FROSTING:
Mix ingredients and beat 10 minutes until creamy. Cover layers of cake,
stack them and frost top and sides. Yield: 1 3-layer cake.
Yields
1 Servings
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