Jam Cake

This is my Granny Kitty's recipe. As I made it (for Mom's birthday...a long standing tradition) the other day, I tasted the batter (as every good cook does!) and had to stop and thank the Lord for the wonder of his creation. Yes, the batter is that good. And the cake doesn't disappoint either! I also asked him to give a special hug to Granny for ever introducing us to this wonder!

The original recipe called for a frosting of some sort, but our family just uses more jam and pecans as the frosting. Also, I believe the recipe is written based off of my Granny's oral directions. So, they're a bit rough, but you get the idea!

Jam Cake
1 tsp soda
1 cup buttermilk
1 cup jam (I recommend blackberry!)
1 cup butter, softened
2 cup sugar
3 cup flour
1 tsp baking powder
3 well beaten eggs
pinch of salt
1 cup nuts

Preheat oven to 350. Grease, line with parchment paper, and grease again 3 8 inch round cake pans.
Put soda in buttermilk.
Mix wet ingredients together. Mix dry ingredients together. Add dry to wet, alternating with buttermilk mixture. Fold in nuts.
Pour into prepared cake pans.
Bake until toothpick inserted comes out clean. Approximately 25 to 30 minutes.
Let cakes cool before transferring onto cake stand.
Use additional jam in between cake layers and on top. If desired (which it always is) add additional nuts on top.

Banana Split Cake

Words do not describe this dessert. I crave it in the early spring/summer. I thought I was crazy because I do get a serious hankering (???) for this. And, then, come to find out it was my great-great uncle CC's favorite dessert! My Mom remembers her mom carrying it out on the back porch to serve it to the family when he visited! Isn't that fantastic?! That's what baking is all about. That's what family is all about. Love.it. And, I love this recipe!

Banana Split Cake

Crust:
2 cups graham cracker crumbs
1/2 cup melted butter (do not use whipped margarine)
1/4 cup sugar

Mix together and press into 13x9x2 baking dish (glass works best). Chill for 1 hour.

Filling:
2 cups powdered sugar
2 eggs
1 tsp vanilla
1 cup butter, softened

Cream together and spread over crust. Chill for 1 hour.

Topping:
4-5 ripe bananas, sliced
fresh strawberries, sliced
1 16-oz can crushed pineapple, drained
Cool Whip
1 cup pecans, chopped
1 jar maraschino cherries, drained and chopped

Layer the toppings over the filling in the order listed. Refrigerate.

Welcome!

Welcome to Miss Kitty Cooks! This blog is in honor of Miss Kitty and Mr. EP McDaniel. My grandparents. In our family, Grannie was famous for making delicious family sized meals. Legend has it that when they were first married and had their first guests over to eat, there were no leftovers. My PaPaw told my Grannie to always be sure there was enough food - you never knew how much your guests would really want to eat! So, there have been leftovers at our home ever since! One of my most treasured momentos from PaPaw is a Seasoned with Love cookbook from the Tangipahoa Baptist Church Women on Mission. Although I don't think I've used a recipe in it, it's the inscription that is so valuable:
"Christmas 1997
To Kitty Marie -
My prayer is that you grow to be a happy Christian lady - as you cook for your children - you will remember your Paw Paw that loves you so much.
Love,
Paw Paw"
This is the purpose of this blog. To share recipes that I enjoy cooking for my children, family, and friends. I often make alterations to recipes and welcome your suggestions as well!
Happy cooking!