After learning how to make my own jam, I’ve been feeling inspired to incorporate it into other recipes. When my lovey hurt his knee, I offered to bake him a “Get Well” treat. After thinking it over for a bit, he suggested a jam cake. (Pretty creative answer, I thought.)

Making raspberry jam cake is simple, but it does require a time investment (if you’re short on time, by all means, use a mix). It’s equally good with white or chocolate cake; I chose to make a white one with 2-layers. I’ve always used the same basic cake recipe that I learned as a girl from my grandmother.

To make a raspberry jam cake, you will need:

• 2 Cups flour
• 2 TSP baking powder
• 1/4 TSP salt
• 1 1/2 Sticks of butter, softened
• 1 1/2 Cups of sugar
• 2 TSP Vanilla extract
• 6 Large eggs
• 3/4 Cup milk
• 2 9-inch round pans
• 3/4 Cup Raspberry jam  (can be homemade or store bought)
• Vanilla frosting  (I used Pillsbury)

Combine the flour, baking powder, and salt in a bowl, mixing well. Place the butter and sugar in a separate bowl and beat on medium speed for about 4-5 minutes, or until very soft and light. Add in the vanilla. In a third bowl, whisk together the eggs and milk by hand until combined.

Take the creamed butter/sugar mixture, and beat in the flour mixture and the milk mixture, incorporating a little of each at a time until everything is totally combined.

Grease the 2 cake pans very thoroughly and pour the batter into them. Smooth the tops and tap once onto the counter, getting out all the air bubbles.

Put the cake pans into a pre-heated 350-degree oven and bake 30-35 minutes. Cool the layers in the pans for 15 minutes, then unmold. Let the cakes cool completely before you try to assemble! When totally cool, lay first layer on a plate and spread with jam. Put second layer on top. Add a crumb layer of frosting and let dry, then add a final coat of frosting.

The final result is a delicious cake! I love the slightly tart jam sandwiched between the layers, because it cuts down on some of the sweetness.

It’s hard to believe it’s almost time for Labor Day already! Growing up, we always did two things: watched the Jerry Lewis Telethon and feasted. The telethon is a sad shell of its former glory, but good food still abounds. I’m hoping for a low-key holiday, with nice weather that’s not too hot or humid!

As usual, I will be planning my menu around the store sales. The best ones seem to be at Hannaford. I’m not sure about Shaw’s, since their Labor Day ad isn’t out yet. (Their ads start on Friday for the upcoming week, while every other store in my area starts on Sunday.)

Here are the best Hannaford sale items:

* Ground beef, $2.29/Lb  (That’s the cheapest I’ve seen it in ages!)

* Corn, 5/$1.00. (Other than Memorial Day, this is the cheapest price and will probably be the last fresh corn for the season.)

* Whole watermelon, $3.99. (Have I mentioned how addicted I am to watermelon? Yum!)

* Boneless, skinless chicken, $1.99/Lb. (Good sale price, but not extraordinary.)

* Coke product 12-packs, $2.00. (Same price as Memorial Day and I will be stocking up on Diet Coke, big time!)

My Labor Day Menu:

*  Hamburgers

*  Green salad

*  Corn on the cob

*  Slices of watermelon

*  Buffalo chicken strips

*  Potato salad (No special sales, we just want it!)

All of these tasty treats will be paired with tons of soda and for dessert, some awesome Klondike bars (very big sale, which I will feature in Super Savings Saturday).

What do you eat on Labor Day?