Brush Dale Hunting Preserve and Kennel
Search Our Site:
Duck
  • Wild Duck with Sauerkraut
  • Pheasant
  • Gourmet Delight Pheasant
  • Pheasant with Cream and Apples
  • Pheasant Beau Monde
  • Pheasant Crunch
  • Pheasant with Sauerkraut
  • Quail
  • Quail Parisienne
  • Bread
  • Country Cornbread
  • Apple Cardamom Bread
  • Buttermilk Bread
  • Vegetables
  • Onion Pie
  • Spinach with Two Cheeses
  • Orange-Ginger Carrots
  • Corn in Parsley Cream
  • Creamed Hashed Onions
  • Desserts
  • Praline Pecan Cheesecake
  • Bananas Foster
  • Old Fashioned Jam Cake
  • Old Fashioned Jam Cake
    1 cup butter
    1 cup sugar
    1½ cup blackberry jam
    1½ cup strawberry jam
    5 egg yolks
    1 TB soda
    1/2 tsp salt
    1 cup buttermilk
    3 cups all-purpose flour
    1 TB ground cinnamon
    1 TB ground allspice
    5 egg whites, beaten
    1 cup finely chopped nuts

    Cream butter and sugar until light. Add egg yolks, one at a time, beating well after each addition. Add jam and beat well. Add sifted flour, soda, salt, cinnamon, allspice and egg whites alternately with buttermilk, beating until smooth, beginning and ending with dry ingredients. Stir in nuts.

    Pour into sheet cake pan lined on the bottom with greased wax paper. Bake in preheated oven at 325o for about 35 minutes. Cool. Spread Caramel Frosting on top of cake. Either cut cake into equal-sized squares and stack, or roll cake into a log. Put more frosting on top.

    Caramel Frosting:

    2 cups firmly packed light brown sugar
    1 cup sugar
    2 TB light corn syrup
    3 TB butter
    Dash of salt
    1/3 cup cream
    1 tsp vanilla extract

    Place all ingredients in a saucepan. Bring to a boil, cover, and cook for 3 minutes. Uncover and cook to 236o. using a candy thermometer or until a small amount of mixture forms a soft ball when dropped into cold water. Cool for 5 minutes then beat until thick. If too stiff, add a little hot water.

    Driving Directions Weather Report About Us Photo Album Aerial Map