This is a recipe shared on Facebook by a fellow folklorist in Missouri, included in a family cookbook, I had never had a jam cake so tried it. It’s delicious! This recipe has a reduced amount of sugar from the original. I have never made the icing so can’t vouch for it. The cake is terrific without it.
In a large mixing bowl, cream butter, vanilla, and sugar together. Sift flour with baking powder, baking soda and salt. Add eggs and buttermilk to the flour mixture. Combine with the butter and sugar mixture. Add coconut, jam, raisins and nuts. Pour into 3 buttered 9” pans or one bundt pan.
Bake at 350 degrees for 1 hour if using a bundt pan. Check at 45 minutes if using 9” pans.
In a pan, cream together 2 cups sugar and 1 cup butter. Add 1 1/2 cups cream, 2 teaspoons cornstarch, and 2 teaspoons flour. Cook until thick. Take off burner and add 1 cup coconut and 1 cup nuts. Spread on cooled cake.
Anne Pryor