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Desserts

Country Jam Cake

photo by:kraft
This old-fashioned buttermilk cake has strawberry jam and coconut baked right into it. Made in a tube pan, the cake is glazed with a simple icing.
time
prep:
20 min
total:
2 hr
servings
total:
16 servings
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what you need

2
cups  flour
1
tsp.  salt
1
tsp.  ground cinnamon
1
tsp.  ground allspice
3/4
tsp.  baking soda
2/3
cup  butter or margarine, softened
1
cup  granulated sugar
1
jar  (10 oz.) strawberry jam or preserves
3
 eggs
1
tsp.  vanilla
1/2
cup  buttermilk
1
cup  BAKER'S ANGEL FLAKE Coconut
2
Tbsp.  firmly packed brown sugar
1
Tbsp.  butter or margarine
4
tsp.  milk
1
cup  powdered sugar

Make It

PREHEAT oven to 325°F. Mix flour, salt, cinnamon, allspice and baking soda; set aside. Beat 2/3 cup butter and the granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in jam, eggs and vanilla. Add flour mixture alternately with the buttermilk, mixing well after each addition. Gently stir in coconut. Pour into greased 10-inch tube pan or 12-cup fluted tube pan.

BAKE 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with spatula or knife; gently remove cake. Cool completely on wire rack.

MIX brown sugar, 1 Tbsp. butter and the milk in small saucepan; cook on medium heat until sugar is dissolved, stirring constantly. Gradually add powdered sugar, stirring until well blended after each addition. If glaze is too thick, stir in additional milk by teaspoonfuls until glaze is of desired spreading consistency. Spread over cake. Let stand until glaze is firm.

Kraft Kitchens Tips

Size It Up
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Great Substitute
Prepare as directed, using raspberry jam or preserves.
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