Through out our childhood Mom would bake layer cakes and frost them with her Famous White Icing. This is a healthier adaption of one of her cakes and icing. I use organic, raw ingredients wherever possible, substitute real butter for the Crisco and the difference shines through. The Elderberry Jam makes the cake. This is a treat for special occasions. A small slice on special occasions will bring all of us back to childhood. My brothers agree on this!
Preheat the oven to 350 degrees and butter and flour 2 9” round cake pans, then line with parchment paper if desired.
Sift the flour, salt, cloves, nutmeg, and cinnamon into a bowl or measuring cup that will hold 4 cups or more. Cream the sugar and butter together with a mixer. Add one cup of the dry ingredients to the creamed sugar and butter, mix well. Add the eggs and mix again. Mix the baking soda into the buttermilk then add alternately with the remaining dry ingredients to the batter, mixing with each addition. Stir in the Elderberry Ginger Pecan Jam. Divide the batter between the pans and bake in the center of the oven for 45 minutes until the cake is puffed in the middle.
Set the cakes on a rack to cool for 10 to 15 minutes then remove the cakes from the pans. Cool completely on a rack with the puffed tops up. Trim the tops to level the cakes if desired. Frost with Mom’s White Icing or your favorite frosting. Enjoy!
Frost with Mom's White Icing or your favorite frosting