Amalgamation Cake I recipe

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Ingredients

2 cups white sugar
1 ½ cups butter
1 cup buttermilk
1 teaspoon baking soda
4 cups all-purpose flour
1 cup chopped walnuts
1 cup raisins
1 cup flaked coconut
1 teaspoon ground cloves
1 teaspoon ground cinnamon
2 cups any flavor fruit jam
4 egg whites
1 ½ cups evaporated milk
2 cups white sugar
4 egg yolks
½ cup butter
2 cups chopped walnuts
2 cups raisins
2 cups flaked coconut

Nutrition Info

1286.3 calories
carbohydrate: 181.9 g
cholesterol: 159.6 mg
fat: 59.6 g
fiber: 7 g
protein: 15.9 g
saturatedFat: 28.3 g
servingSize: -
sodium: 474.3 mg
sugar: 125.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 8-inch cake pans.

  2. Mix flour, soda, cloves, and cinnamon, add 1 cup raisins, 1 cup nuts, and 1 cup coconut and mix well. Set aside.

  3. Cream 2 cups sugar and 1 1/2 cups butter. Stir in jam. Add buttermilk alternately with flour mixture, mixing with a spoon, until all is used up, ending with flour mixture.

  4. In a separate bowl, beat egg whites until they hold a peak. Fold into other mixture. Pour into prepared cake pans.

  5. Bake approximately 30 minutes or until top springs back when lightly touched. Cool and frost.

  6. To make frosting: mix 4 egg yolks until they are broken up and smooth, add 1/2 cup evaporated milk and mix together until the eggs yolks are mixed well with milk. Add rest of evaporated milk, 2 cups sugar, and 1/2 cup butter. Cook until thick and remove from heat. Stir in 2 cups nuts, 2 cups raisins, and 2 cups coconut. Cool slightly while beating mixture with a spoon. Spread on cooled cake.

Recipe Yield

1 3-layer cake

Recipe Note

This cake's frosting is similar to that of German Chocolate Cake.

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