Receta Peach Preserve Spice Cake
How is that for a provocative title, fellow food bloggers? Please give me a minute to explain my question.
I am continuing our Clean Out of pantry, cupboards and freezer and have found many ingredients that need used.
As I was going through the freezer to find bits and pieces to put together for a beef and vegetable stew, I found many pints of forgotten freezer jam, both peach and blackberry. There was a surplus of peach so I decided to make some sort of dessert out of it. Surely there was a cake recipe out there somewhere.
Some of the peach freezer jam I found in the bottom of the freezer.
I decided to quit Googling recipes, stay away from FoodBuzz and start rediscovering my treasure trove of cookbooks. I luckily had some time to pull some books down off the shelf that had not seen the light of day in a long while.
If I were to find a recipe for a cake made out of jam, I thought my best bet would be to stick with the cookbooks that had older recipes like church compilations and the like. My grandmother and mother made sure that my sister and I had the latest editions of most all the extension homemaker cookbooks that were published during our lifetimes. I pulled a few of these down.
Home Demonstration Club, Extension Homemaker Club, and Oklahoma Home and Community Education cookbooks.
Among the “Almond Joy Cake,” “Coca Cola Cake,” and “Hummingbird Cake” recipes, I found it—a recipe for “Preserve Cake,” a contribution of a Mrs. Clark of LeFlore County. BINGO!
Peach Preserve Spice Cake
- 2 c. sugar
- 4 eggs
- 1 c. peach or apricot preserves (I used peach freezer jam.)
- 3 c. flour
- 1 t. ground cloves
- 1 t. cinnamon
- 1 t. allspice
- 1 c. buttermilk
- 1 t. baking soda, rounded
- 1 c. chopped walnuts
Preheat oven to 350 degrees.
Place sugar in the bowl of a stand mixer. Add eggs one at a time and beat. Add preserves and continue to mix until combined.
In a separate bowl, add flour and spices and whisk to combine.
Add flour mixture to mixer and beat; add buttermilk and baking soda and nuts and mix until combined.
Bake in a prepared Bundt pan for bake 50-60 minutes or until done.
The spices in this cake reminded me of the holidays and I think the blackberry freezer jam could easily be substituted into this batter. This would also make a great coffee cake for brunch.
I loved going through these old cookbooks and seeing the inscriptions in the front:
Happy Birthday 1989 Love, Grandmother
From mom, 2000
Happy Graduation, 1984
We got these for every celebration.
So, as I continue with the great 2012 Clean Out, I vow to also utilize my great library of cookbooks more.