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Amalgamation Cake I

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

Amalgamation Cake I


  • 2 cups white sugar 1 1/2 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 1/2 cups evaporated milk 2 cups white sugar 4 egg yolks 1/2 cup butter 2 cups chopped walnuts 2 cups raisins 2 cups flaked coconut


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.


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Cake Central › Recipes › Amalgamation Cake I