Ardith Lide’s Jam Cake

Contributed by: Donna Wheatley

Source: Ardith Lide

The year we moved to Meridian, MS, our church ladies began having a Pie and Cake auction every year at Thanksgiving time. It has, over the years, become one of their most popular and successful fundraisers. That first year, a sweet elderly lady named Ardith Lide brought a Jam Cake. It was heavenly and I told her how much it reminded me of my Grandma. She baked our family one every year for Christmas until she died. The Christmas after she passed, her granddaughter, Terri, gave me her recipe. Mrs. Lide had told her to be sure I got it. It never fails to remind me of two incredibly dear ladies in my life.

Cream together:

  • one-half-cup butter
  • 2 cups sugar

    • Add:

  • 1 1/4 cup seedless Blackberry Jam
  • 5 eggs, beating well after each one

    • Combine and set aside:

  • 2 one-half cups flour
  • 2 teaspoons baking powder
  • one-half-teaspoon salt
  • one-half teaspoon each: cinnamon, cloves, nutmeg and allspice

    • Add to butter and sugar mixture, alternating with a combination of 2 Tablespoons coffee and 1 cup milk.

    Stir in:

  • 1-cup coconut
  • 1-cup raisins
  • 1 cup chopped pecans

    • Pour into greased and floured round cake pans. I use 3 8-inch round cake pans, ladling the batter out in equal portions to each pan. Before you put them into the oven, shake each pan to level off the batter. Bake at 350 degrees, until done.

    Frosting for Ardith Lide’s Jam Cake

    In 2-quart saucepan, combine:

  • 2 cups sugar
  • 6 Tablespoons flour
  • one-half-teaspoon salt

    • Add:

  • 2 cups milk
  • 1-teaspoon vanilla
  • 2 eggs

    • Whisk constantly and cook on medium heat until thick. After it boils, continue to cook for 1 to 2 minutes. You want this frosting REALLY thick.

    Stir in 2 Teaspoons margarine until melted

    Then: 1-cup raisins, 1-cup pecans, and 1-cup coconut

    Before you put the cake together, check the tops of each cake layer and make sure they are flat. If not, use a bread knife and trim the tops so they fit flat together. The first layer should go on the plate with the pan side down. Second layer goes on with the top side down, and the third layer goes on with the pan side down. Spread the frosting generously, between layers and on top and sides of cake. This is a cake worthy of a pretty cake stand. It keeps well as long as you put it into an airtight container.

    Jones :: Aug.21.2007 :: Desserts ::

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