Jam Cake

• 1 stick Butter, Softened
• 1 cup Sugar
• 2 whole Eggs, Separated
• 1/2 cups Buttermilk
• 1/2 cups Crushed Pineapple
• 1-1/2 cup Whole Wheat Flour
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ginger
• 1/2 teaspoons Allspice
• 1/2 teaspoons Nutmeg
• 1/2 cups Chopped Pecans
• 1 jar (about 10 Oz.) Favorite Jam
• 1/2 cups Powdered (Confectioners) Sugar, For Sprinkling On Top

1. Preheat oven to 350 degrees.
2. Cream butter and sugar.
3. Separate eggs. Set egg whites aside.
4. Add buttermilk, egg yolks and pineapple to butter and sugar. Blend until smooth.
5. Sift dry ingredients together. (Nutmeg and allspice can be increased to 1 teaspoon each if you like more spices.) Add to the batter and mix until blended. Stir in pecans.
6. Beat eggs white until stiff, then fold into batter. Pour batter into 2 well greased 8-inch cake pans.
7. Bake for 30 minutes or until toothpick comes out clean.
8. Allow to cool completely on wire racks. Spread a layer of your favorite jam on top of the bottom half of the cake. I prefer blackberry. Put on the top half of the cake and sprinkle with powdered (confectioners) sugar.
9. You can apply icing to this cake-I just prefer powdered sugar.

butter, sugar, eggs, buttermilk, pineapple, whole wheat flour, baking soda, ubc, cinnamon, ginger, allspice, nutmeg, pecans, favorite, sugar

Taken from tastykitchen.com/recipes/desserts/jam-cake/ (may not work)