3.Cream the butter, slowly add the sugar,
and beat until light.
4.Add the eggs, one at a time, beating
each in well.
5.Stir in the flour, salt, and vanilla or
mace and combine well.
6.Spoon into the pan and bake for 1- 1¼ hours,
or until a toothpick comes out clean.
7.Cool in the pan for 5 minutes before
turning out onto a rack.
8.Decorate. (Refer to Note)
9.Serve very thin slices.
Heart
Layer Cake With Jam was made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from The Fannie Farmer CookBook,
the chapter on “Cakes” Cakes Made With Shortening (Butter Cakes), Recipe on
page 623 of the Twelfth Edition.
Note:Recipe was done in three 9 x1 inch heart
shape layer cake pans. ¼ cup of
strawberry jam was spread between each layer and assembled accordingly. Optional decoration: Powered cocoa and powered icing sugar, along
with pecan nuts. Additional decorations
are heart shape white chocolate and milk chocolate which had been melted down
in heart shape pans and molded.
(Chopped Mixed
Fruit - 
)
