West Virginia Jam Cake Recipes

Steps:

• 1. Stir all the dry ingredients together, then add the crisco. Mix it together with a pastry cutter or a big fork, like the meat fork* from my tableware set)that is never used except when I'm cooking. *It's the giant fork on the left in the picture.
• 2. When you have something resembling small gravel, slowly add the milk, stirring unti it makes a soft dough.
• 3. Spray a cookie sheet with cooking spray, if it's not non-stick. Pour the biscuit dough onto the sheet.
• 4. Sprinkle the dough with a little flour so it won't stick to your hands, then pat the dough fairly evenly to about 1/2" or so.** **This will raise, but if you like a thicker biscuit or if you've doubled the recipe, take a sharp knife and divide the dough lengthwise, then separate the halves. Mom also made a few shallow cuts across the dough to allow it to cook evenly.
• 5. Bake at 425 degrees F for about 8 minutes, then check for doneness. The hoecake should be golden brown & done on the bottom. Depending on how thick you made it, it might be done or it might need another few minutes. Just watch it carefully so you don't overcook it, which would dry the hoecake out. (If you do, just add LOTS of butter and no one will notice. Don't ask me how I know this.)
• 6. Remove the hoecake from the oven when it's ready and put it on a cooling rack, just long enough to cool it so you don't burn your fingers as you break off the pieces. Silly JAP photo settings would only show about 3/4 of the hoecake. Imagine it about 25% bigger...
• 7. Now the fun part... A traditional hoecake sandwich would be stuffed with whatever was left over from supper the night before or breakfast that day. Fried ham & tomato sandwiches are a personal favorite. Or, as seen here, a hoecake to go along with the final tomato from the garden, with butter & a few drops of honey. =^..^=

Steps:

• In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.

Steps:

• Cream sugar and shortening; add eggs and beat well.
• Combine buttermilk and jam alternately with sifted flour and soda; beat well.
• Add nuts, fruits, and coconut; stir until well distributed through batter.
• Bake in 3 (9-inch) greased cake pans at 350 F for 30-40 minutes or until done.
• Mix sugar and flour together in saucepan; add milk and butter and cook about 2 minutes, stirring occasionally.
• Remove from heat and beat till thickened; add nuts, fruit, and coconut.
• Spread between layers and on top and sides of cake.
• Decorate with maraschino cherries, if desired.
• Note: If black walnuts are not available, use pecans or other nuts and add 1/2 teaspoon black walnut flavoring.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
• In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
• Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.