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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | butter |
| 1 Tasse | sugar |
| 5 | egg yolks |
| 1 Tasse | Strawberry jam |
| 1 Tasse | Apricot jam |
| 1 Tasse | Seedless blackberry jam (or jelly) |
| 3 Tasse | all-purpose flour |
| 1 Esslöffel | nutmeg |
| 1 Esslöffel | Baking soda |
| 1 Tasse | buttermilk |
| 1 Esslöffel | Baking soda |
| 1 Tasse | Walnuts, chopped (optional) |
| 5 | egg whites stiffly beaten |
| 1 Tasse | butter |
| 3 Tasse | Confectioner's sugar |
| 4 Esslöffel | milk |
| 1 Teelöffel | vanilla |
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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.
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