INGREDIENTS

INSTRUCTIONS

In a large bowl with an electric mixer, cream together the butter and
sugar until the mixture is light and fluffy. Add the eggs and combine
well.  Into a bowl, sift together 3 cups of flour, allspice, cloves,
cinnamon, and salt.  In another bowl, combine the buttermilk and
baking soda. Add the flour mixture to the butter mixture in batches
alternating with the buttermilk mixture.  Beat well after each
addition.  In a bowl, toss together the raisins, pecans, and 1 Tbsp
flour. Stir  the mixture into the batter with the jam, stirring until
well  combined.  Line the bottoms of 2 buttered 9-inch cake pans with
wax paper and  butter the paper.  Pour the batter into the pans and
bake in the  middle of a preheated 325f oven for 40 minutes or until a
tester  comes out clean. Let layers cool in the pans on a rack for 15
minutes, invert them onto the rack and let cool completely.  In a
saucepan, combine the brown sugar, evap. milk, and butter. Cook  the
mixture over mod-low heat, stirring, until the sugar is  dissolved.
Continue to cook, undisturbed, washing down any sugar  crystals that
form on the side of the pan, with a brush dipped in  cold water, until
it registers 238f on a candy thermometer. Transfer  the mixture to a
bowl, and beat until it is at spreading consistency.  If the icing gets
too thick, dip the icing spatula in hot water.  Transfer one layer,
bottom up to a cake plate.  Frost top with the  icing and top it with
the other layer, bottom side down. Frost the  top and sides with
remaining icing.  a 1971 Gourmet Mag. favorite

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“Give Satan an inch and he’ll be a ruler.”

Nutrition (calculated from recipe ingredients)
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Calories: 594
Calories From Fat: 296
Total Fat: 33.9g
Cholesterol: 145.4mg
Sodium: 254.9mg
Potassium: 227.3mg
Carbohydrates: 65.6g
Fiber: 2.4g
Sugar: 38.3g
Protein: 9.4g