Ingredients:
Jam Cake 5 eggs, separated 1 cup butter 2 cups sugar 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon ground cloves 1 teaspoon cinnamon 1 teaspoon Allspice 1/2 teaspoon nutmeg 3 cups flour 1 teaspoon vanilla 1 cup blackberry jam Caramel Icing 1/2 cup margarine 1/4 cup milk 1 cup brown sugar, packed 2 cups powdered sugar 1 teaspoon vanilla

Instructions:
To make the cake, separate the eggs and beat the whites until soft peaks form; set aside. Cream butter and sugar and add egg yolks. Beat well. Add the baking soda to the buttermilk. Stir the dry spices into the flour. Add the flour mixture and the buttermilk mixture to the butter and sugar. Stir in the flavorings, add the jam to the batter and mix well. Fold in the beaten egg whites. Bake in layer pans at 350 degrees, for approximately 35 minutes. Let cake layers cool. Spread more jam between layers and stack up. For the caramel icing: Cook margarine, milk and brown sugar and stir. Continue cooking until 2 minutes after it boils. Add the powdered sugar. Blend well with mixer until spreading consistency. Add the vanilla and mix some more. If it’s too thick, add a few drops of milk or cream to make it spreadable. Readers with questions or comments for Dave Kessler may write to him in care of this publication.