Every year at Christmastime, Mom made a jam cake. It was a recipe from Dad’s side of the family, and was passed down with great care. Mom copied the recipe over several times, but she saved the old versions. Reading through them, which I did to make sure I was getting the ingredients right, was like an archaeological dig; there was the same fragility to the oldest artifact.
Once I figured out that the “modern version” (which included purple crayon scribbles, proof of its age) was indeed a fair and true copy, I still had to make the cake, which began, as it did for Mom, with an all-out search for jam with seeds. In my case, the search took me 20 miles away, to a Walmart Super Store in Sterling. (I found this highly ironic since Mom never visited a Walmart; she thought the stores were destroying small-town America — and in this case, as with so much else, she was right.)
Once the jam was purchased and the other ingredients assembled, I proceeded to make the cake. Mom had always made a very big deal of it, as if she was making a four-tier wedding cake. How hard can it be, I wondered.
Pretty darn hard, it turns out. There is the sheer muscle involved in stirring the thick batter. There’s separating the six eggs, beating the whites till frothy (I was convinced I had botched this part) and pre-mixing certain ingredients (such as vinegar and baking soda) before adding them to the batter.
By the time I got the cake in the oven, it looked like a small tornado had ripped through the kitchen. But after a tense baking period (I can remember holidays where the jam cake fell — and that was not a pretty sight), the cake emerged more or intact. I couldn’t have been prouder. Now all I had to do … was frost the thing.
