1 cup seedless raisins
1 can crushed pineapple (8-1/2 oz)
2 1/2 cup all-purpose flour, sifted
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 cup shortening
1/2 cup butter or margarine
1 cup sugar
5 each eggs
1 cup seedless blackberry jam (12-oz jar)
2/3 cup buttermilk
1 cup pecans, chopped
1 confectioners' sugar
Directions
Soak raisins for several hours or overnight in the
crushed pineapple. Sift together flour, baking soda,
cinnamon, nutmeg and cloves. Cream shortening and
butter or margarine in large bowl of electric mixer.
Gradually add sugar and beat until fluffy. Add eggs
one at a time, beating well after each addition. Blend
in jam. Alternately add sifted dry ingredients and
buttermilk to the creamed mixture. Blend in pineapple,
raisins and pecans. Pour batter into 13x9x2-inch pan
that has been greased and floured. Bake at 350 degrees
f. for 55 to 60 minutes or until done. Dust with
confectioners' sugar; cut in squares. This will freeze.
From: Florence P. Hanford's Television Kitchen Meals,
1964.
Shared by: June Hoffman, 9/93
Servings: 6 servings
Kentucky Blackberry Jam Cake Recipe brought to you by Recipe Ideas
Categories: Blackberry; Cake; Dessert; Fruit; Jam
The History of Recipes
It is actually possible to trace the history of recipes far back into distant history, in truth as far back into history as early Egypt, and quite possibly further than that. Interesting though that is, sadly, these early cook books were just very simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts is a collection of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As we move into Roman times 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient chefs made use of many different aromatic flavours, including many that are still in use today for example bay, mint and dill. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from the Middle-East, including spices like basil and coriander. These new foods and tastes created a torrent in manuscripts on food, the majority of which are now in private collections. The revolution that is television gave us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Kentucky Blackberry Jam Cake recipe.
