BLACKBERRY JAM CAKE

Ingredients

4 egg whites
2 sticks margarine, softened
3 cups sugar
4 egg yolks
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon salt
1 cup chopped nuts
1 cup raisins
1 cup buttermilk, divided
1 heaping teaspoon baking soda
1 teaspoon vanilla
1 cup blackberry jam

Preparation

Beat egg whites with electric mixer in a small bowl until stiff; set aside. In a large bowl, cream margarine; add sugar and beat until creamy. Add egg yolks, one at a time, beating after each. In a medium bowl, sift flour, spices and salt together three times. Combine nuts and raisins in another bowl; add about 1/4 cup of the flour mixture to nuts and raisins and toss to coat well; set aside. Add flour and buttermilk alternately to creamed mixture, beginning and ending with flour and adding baking soda to the final portion of the buttermilk. (Mixture will foam.) When mixture is blended well, stir in vanilla, then fold in jam, nuts and raisins, blending well. Fold in beaten egg whites. Line a 10-inch tube pan with wax paper and butter well, or do the same with layer pans. Pour batter into prepared pan or pans and bake at 350 degrees until cake tests done, about 1 hour in a tube pan and about 25 minutes for layers. Remove cake from pan or pans to cool. Frost with favorite caramel icing and decorate top with pecan halves, if desired.