West Virginia Jam Cake Recipes

HOECAKE ~ WEST VIRGINIA STYLE

Steps:

• 1. Stir all the dry ingredients together, then add the crisco. Mix it together with a pastry cutter or a big fork, like the meat fork* from my tableware set)that is never used except when I'm cooking. *It's the giant fork on the left in the picture.
• 2. When you have something resembling small gravel, slowly add the milk, stirring unti it makes a soft dough.
• 3. Spray a cookie sheet with cooking spray, if it's not non-stick. Pour the biscuit dough onto the sheet.
• 4. Sprinkle the dough with a little flour so it won't stick to your hands, then pat the dough fairly evenly to about 1/2" or so.** **This will raise, but if you like a thicker biscuit or if you've doubled the recipe, take a sharp knife and divide the dough lengthwise, then separate the halves. Mom also made a few shallow cuts across the dough to allow it to cook evenly.
• 5. Bake at 425 degrees F for about 8 minutes, then check for doneness. The hoecake should be golden brown & done on the bottom. Depending on how thick you made it, it might be done or it might need another few minutes. Just watch it carefully so you don't overcook it, which would dry the hoecake out. (If you do, just add LOTS of butter and no one will notice. Don't ask me how I know this.)
• 6. Remove the hoecake from the oven when it's ready and put it on a cooling rack, just long enough to cool it so you don't burn your fingers as you break off the pieces. Silly JAP photo settings would only show about 3/4 of the hoecake. Imagine it about 25% bigger...
• 7. Now the fun part... A traditional hoecake sandwich would be stuffed with whatever was left over from supper the night before or breakfast that day. Fried ham & tomato sandwiches are a personal favorite. Or, as seen here, a hoecake to go along with the final tomato from the garden, with butter & a few drops of honey. =^..^=

OLD-FASHIONED JAM CAKE

Steps:

• In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.

WEST VIRGINIA BLACKBERRY CAKE

Steps:

• Icing (recipe follows) using the last 4 ingredients
• Cream sugar and butter until fluffy. Beat eggs and add to creamed mixture, beating well.
• Combine flour, spices, baking soda and baking powder; whisk well. Add to creamed mixture alternately with buttermilk, in three additions each, beating until smooth. Fold in berries.
• Pour batter into three greased and floured, 8-inch-round layer pans. Bake at 350°F for 30 minutes, or until the top springs back when gently touched. Remove from pans and cool on wire racks. Stack layers, filling and frosting with icing.
• Icing-Combine ingredients and beat until smooth, adding coffee if necessary to achieve a spreading consistency.