Blackberry or Raspberry Jam Cake

from Watkins 1938 Cookbook

2/3 cup Butter

1 cup Jam (without seeds)

1 cup Sour Milk

1 Tsp Soda

1 ½ cups Sugar

2 tsp Watkins Baking Powder

½ tsp Watkins Cloves

1 tsp. Watkins Cinnamon

3 eggs, beaten

3 cups Pastry Flour (sifted)

1 tsp. Watkins Vanilla

1/3 tsp Salt

Cream butter and sugar.  Add jam to egg yolks, mix together; add butter and sugar.

Add sifted dry ingredients alternately with sour milk.  Fold in beaten egg whites, Watkins Vanilla and bake in 3 paper lined layer cake pans in moderate, 350 degree F. oven.  Use boiled frosting for filling and top of cake.

Boiled Frosting:

2 cups Granulated Sugar

½ cup Water

3 Egg Whites

1 tsp. Watkins Vanilla or Almond Extract

Stir sugar and water until dissolved; boil until thread stage or 246 degrees F. with thermometer. 

Slowly pour mixture (while hot) into stiffly beaten egg whites; beat constantly.  Add flavoring.