Raspberry Jam Cake

• 1 c. soft butter
• 1/2 c. white sugar
• 1/2 c. packed brown sugar
• 4 eggs
• 1 jar raspberry preserves
• 3 1/4 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground cloves
• 1 c. buttermilk
• 1 c. chopped pecans
• favorite caramel frosting

1. Heat oven to 350u0b0.
2. Grease and flour 10-inch tube pan.
3. Beat butter and sugars until blended.
4. Beat on high speed 1 minute. Beat in eggs and preserves until well blended.
5. Beat in dry ingredients alternately with buttermilk, beginning and ending with flour mixture, until very well blended.
6. Stir in pecans.
7. Bake at 350u0b0 for 70 to 75 minutes.
8. Cool completely.
9. Frost with favorite caramel frosting.

butter, white sugar, brown sugar, eggs, raspberry preserves, flour, baking powder, baking soda, nutmeg, cinnamon, salt, ground cloves, buttermilk, pecans, favorite caramel frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=473414 (may not work)