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- Sissy Wommack's Mother Myrtie Joe Hawes
Serves/Makes:1 3-layer 9 inch cake
- 1-3/4 cups (425 ml) all purpose flour
- 1-1/2 cups (350 ml) sugar
- 1 cup (225 ml) vegetable oil
- 1 cup (225 ml) buttermilk
- 1/2 cup (125 ml) blackberry jam (with seeds)
- 1/2 cup (125 ml) strawberry jam (with seeds)
- 1 tsp (5 ml). baking soda
- 1 tsp (5 ml). baking powder
- 1 tsp (5 ml). ground cinnamon
- 1 tsp (5 ml). ground nutmeg
- 1 tsp (5 ml). ground allspice
- 1/2 tsp (2 ml). ground cloves
- 1/2 tsp (2 ml). salt
- 3 eggs
- 1 tsp (5 ml). vanilla flavoring
- 1 cup (225 ml) finely chopped pecans
- 3 cups (700 ml) sugar
- 1 cup (225 ml) butter
- 1 cup (225 ml) buttermilk
- 2 tbsp (30 ml) light (white) corn syrup
- 1 tsp (5 ml) baking soda
- pecans, for garnish
- Preheat oven to 350 degrees (175 C.).
- Grease and flour 3 9" cake pans.
- In a large mixing bowl mix all ingredients, except nuts.
- Mix them on low until blended, then beat on high speed for 8 minuets.
- Scrape bowl down and fold in the nuts.
- Pour into the cake pans, and bake for about 40 minutes.
- If you use 8" pans you can make 4 layers, but don't cook as long.
- Cool on cooling rack for at least 10 minutes before turning out.
- In a 4 qt. heavy sauce pan, over medium heat, combine the sugar, butter, buttermilk, corn syrup and baking soda.
- Heat to boiling, over medium heat contantly stirring until it comes to a boil, then stop stirring and continue cooking until candy thermometer reads 238 degrees (125 C.).
- Remove from heat and pour into a mixing bowl and beat until it becomes the right consistency to spread on the cake.
- If it gets too thick add buttermilk, a drop at a time.
- Put between layers and on top and sides of cake.
- Garnish the top with chopped pecans, or put pecans halves on top.
- Store in a cool place.
- Note: You can use 1 cup of either jam, instead of 1/2 cup of each.
Note: To get the icing to cool faster, I wrap icy towels around the mixing bowl, while I beat it. Be careful and don't over cook, or over beat.
This cake freezes well, just wrap well in Alum. foil.
A Christmas Favorite here! I served at one of my Christmas open houses, and had to give the recipe away to lots!
Lots of trouble to fix, but worth it.
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