From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Heat oven to 350 degrees. Grease three 8-inch cake pans. Cream butter and brown sugar. Beat in egg yolks. Dissolve soda in buttermilk. Add flour to creamed mixture alternately with buttermilk, mixing well. Stir in vanilla and maple flavoring. Fold in strawberry jam. Gently fold in stiffly beaten egg whites. Pour into prepared pans. Bake in preheated oven for 30 minutes, or until done. Invert onto wire racks, remove pans and let cool. Frost with Brown Sugar Icing.
Brown Sugar Icing
INGREDIENTS for Brown Sugar Icing:
TO PREPARE Brown Sugar Icing:
In a saucepan, combine brown sugar, white sugar, butter and
cream and cook to a soft ball stage. Remove from heat and allow to cool for 6 minutes. (Cook a little longer if not stiff enough to spread. Add more cream if too thick to spread.) Stir in pecans and vanilla. Makes enough icing to fill and frost three 8-inch layers.
- 3/4 cup butter
- 1-3/4 cups brown sugar
- 3 eggs, separated
- 1 teaspoon soda
- 3/4 cup buttermilk
- 2-1/4 cups sifted cake flour
- 1-1/2 teaspoons vanilla
- 1/2 teaspoon maple flavoring
- 3/4 cup strawberry jam
TO PREPARE:
Heat oven to 350 degrees. Grease three 8-inch cake pans. Cream butter and brown sugar. Beat in egg yolks. Dissolve soda in buttermilk. Add flour to creamed mixture alternately with buttermilk, mixing well. Stir in vanilla and maple flavoring. Fold in strawberry jam. Gently fold in stiffly beaten egg whites. Pour into prepared pans. Bake in preheated oven for 30 minutes, or until done. Invert onto wire racks, remove pans and let cool. Frost with Brown Sugar Icing.
Brown Sugar Icing
INGREDIENTS for Brown Sugar Icing:
- 1-1/2 cups brown sugar
- 1 cup white sugar
- 3 Tablespoons butter
- 1 cup cream
- 3/4 cup chopped pecans
- 1-1/2 teaspoons vanilla
TO PREPARE Brown Sugar Icing:
In a saucepan, combine brown sugar, white sugar, butter and
cream and cook to a soft ball stage. Remove from heat and allow to cool for 6 minutes. (Cook a little longer if not stiff enough to spread. Add more cream if too thick to spread.) Stir in pecans and vanilla. Makes enough icing to fill and frost three 8-inch layers.
