| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 2 |
c |
Sugar |
| 1 |
c |
Butter; melted |
| 3 |
c |
Flour |
| 1 |
ts |
Soda |
| 1 |
ts |
Allspice |
| 1 |
c |
Buttermilk |
| 1 |
c |
Strawberry preserves |
| 1 |
c |
Pecans; chopped |
| 1 |
c |
Dates; chopped |
| 1/2 |
c |
Butter; melted |
| 2 |
c |
Sugar |
| 1 1/2 |
c |
Whipping cream |
| 3/4 |
c |
Pecans; chopped |
| 1 |
c |
Dates; chopped |
| 1/2 |
c |
Chopped candied cherries |
INSTRUCTIONS
Grease & flour pans. Beat eggs. Add sugar & mix well. Add butter & mix. Add
1 cup flour & spices. Alternate rest of flour with buttermilk, mixing after
each addition. Add preserves, pecans & dates. Bake at 325 in 3 greased &
floured layer pans about 30 minutes or until done. Cool before icing.
ICING: Mix 1/2 cup melted butter, 2 cups sugar, whipping cream, pecans,
dates & candied cherries in heavy saucepan. Cook, being careful not to
scorch. Let cook until desired thickness to spread. After filling & cake
are cool, spread between layers (in which small holed have been punched
with a fork) & on top & sides of cake.
RADA JACKSON
MARVELL, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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