Spicy Jam Cake

• 1 c. shortening
• 2 c. sugar
• 3 eggs
• 3 c. all-purpose flour, divided
• 1 tsp. ground cloves
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1 tsp. ground nutmeg
• 1 tsp. baking soda
• 1 c. buttermilk
• 1 c. strawberry preserves
• 2 c. chopped pecans
• 1 c. raisins
• Caramel Frosting

1. Cream shortening; gradually add sugar, beating well at medium speed of electric mixer.
2. Add eggs, one at a time, beating well after each addition.
3. Set aside.
4. Combine 2 3/4 cups flour and spices.
5. Dissolve soda in buttermilk.
6. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
7. Mix after each addition.
8. Stir in preserves. Combine pecans, raisins and remaining 1/4 cup flour; stir into batter.
9. Pour batter into 3 greased and floured 9-inch round cake pans.
10. Bake at 350u0b0 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.
12. Spread Caramel Frosting between layers and on top and sides of cake. Yield:
13. One 3-layer cake.

shortening, sugar, eggs, allpurpose flour, ground cloves, ground cinnamon, ground allspice, ground nutmeg, baking soda, buttermilk, strawberry preserves, pecans, raisins, caramel frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578818 (may not work)