Source:

Sissy Wommack's Mother Myrtie Joe Hawes

Serves/Makes:1 3-layer 9 inch cake

Ingredients

• 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
• Icing:
• 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

Preparation

• 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.
• Icing:
• 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.

Comments

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.