Strawberry Jam Cake

3 Eggs
2 c Sugar
1 c Butter; melted
3 c Flour
1 ts Soda
1 ts Allspice
1 c Buttermilk
1 c Strawberry preserves
1 c Pecans; chopped
1 c Dates; chopped
1/2 c Butter; melted
2 c Sugar
1 1/2 c Whipping cream
3/4 c Pecans; chopped
1 c Dates; chopped
1/2 c Chopped candied cherries

Grease & flour pans. Beat eggs. Add sugar & mix well. Add butter & mix. Add 1 cup flour & spices. Alternate rest of flour with buttermilk, mixing after each addition. Add preserves, pecans & dates. Bake at 325 in 3 greased & floured layer pans about 30 minutes or until done. Cool before icing. ICING: Mix 1/2 cup melted butter, 2 cups sugar, whipping cream, pecans, dates & candied cherries in heavy saucepan. Cook, being careful not to scorch. Let cook until desired thickness to spread. After filling & cake are cool, spread between layers (in which small holed have been punched with a fork) & on top & sides of cake.

Strawberry Jam Cake printer friendly version located here. (Just the recipe. Nothing else.)
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