INGREDIENTS

INSTRUCTIONS

More Back of the Box Gourmet By Michael McLaughlin
Cakes flavored or filled with preserves date from a time when there were
actually seasons, and fruit like strawberries or blueberries remained
unavailable many months of the year. When bakers craved berries, they
headed for the cellar and brought up a jar of home-bottled jam, turning the
abundance and hard work of the past summer into a fall or winter treat.
Southerners, perhaps even more so than dessert lovers from other regions,
favor jam cakes. This recipe from Borden is an excellent example of the
genre and even more homey when slathered with the Maple Frosting below.
Preheat oven to 350 degrees. In a large mixer bowl, beat margarine and
sugar until fluffy. Add eggs, 1 at a time, beating well after each
addition. Stir in jam and preserves. Stir together dry ingredients; add
alternately with buttermilk to jam mixture. Turn into 3 well-greased wax
paper-lined 9-inch layer cake pans. Bake 40 min. or until wooden pick
inserted near center comes out clean. Cool 5 min.; remove from pans. Cool
completely. Frost with Maple Frosting; garnish with nuts if desired.
*Maple Frosting: In a mixer bowl, beat 1 (8 oz.) pkg. cream cheese until
fluffy. Add 1 1/2 pounds sifted confectioners' sugar (about 6 cups), 2 tsp.
maple flavoring and 1 tsp. milk; mix well. Add additional milk, 1 tsp. at a
time, for desired consistency.
Posted to MM-Recipes Digest V4 #6 by janet <tjw@defnet.com> on Feb 10,
1999, converted by MM_Buster v2.0l.

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