Jam Cake

• 1 c. buttermilk
• 1 c. blackberry jam with seeds
• 1/2 lb. (1 c.) butter
• 5 egg yolks (room temperature)
• 1 Tbsp. ground mace
• 1 Tbsp. ground cinnamon
• 1 Tbsp. ground cloves
• 5 egg whites (room temperature)
• 1 c. cut candied cherries
• 1 tsp. soda
• 2 Tbsp. dark molasses
• 2 c. sugar
• 1 c. all-purpose flour
• 1 Tbsp. ground nutmeg
• 1 Tbsp. ground allspice
• 2 1/2 c. all-purpose flour
• 1/2 box seedless raisins
• 1 c. chopped pecans

1. Measure soda and buttermilk into quart size bowl.
2. Beat together "until it sounds thick."
3. Stir in blackberry jam and molasses.
4. Set aside.
5. Cream butter, adding sugar and beating until light and fluffy.
6. Add egg yolks one at a time, beating well after each.
7. Have ready the 1 cup of flour sifted with spices.
8. Add this cup of flour and spices.
9. Add blackberry jam mixture.
10. Mix well. Add 2 cups of flour gradually.
11. Fold in stiffly beaten egg whites. Blend well.
12. Last of all, fold in raisins, cherries and nuts floured in remaining 1/2 cup of flour.
13. Stir just to mix evenly. Pour into 10-inch tube pan lined with wax paper and lightly greased.
14. Spread evenly on the top.
15. Bake in low oven (300u0b0) for 1 hour.
16. Reduce heat to 275u0b0 and continue baking (without peeking!) another hour.
17. Turn on cake rack to cool.
18. Test for doneness before turning.

buttermilk, blackberry, butter, egg yolks, ground mace, ground cinnamon, ground cloves, egg whites, candied cherries, soda, dark molasses, sugar, flour, ground nutmeg, ground allspice, flour, raisins, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=59965 (may not work)