Serves: 12
Total Calories: 344

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon ground
1/2 teaspoon cloves ground
1/2 teaspoon allspice ground
1/4 teaspoon salt
1 cup sugar
3/4 cup butter
3 eggs
1/2 teaspoon vanilla extract
1/4 cup buttermilk
1/2 cup strawberry preserves
1/2 cup frozen strawberries or blackberries, thawed and sliced
1 cup plum preserves
Caramel Icing (see below)

Preheat oven to 350°. Grease two 9 x 1 1/2 -inch round cake pans. Line with waxed paper grease and flour waxed paper. In a medium bowl, combine flour, baking soda, cinnamon, cloves, allspice and salt set aside.

In a large mixer bowl at medium speed, beat sugar and butter until creamy. Add eggs and vanilla and beat for 2 minutes or until well blended. At low speed, beat in flour mixture in two additions alternately with buttermilk, starting and ending with flour mixture, beating well after each addition. Beat in preserves and strawberries or blackberries until well mixed. Pour into pans. Bake for 35 to 45 minutes or until a wooden pick inserted in center comes out clean and cakes pull away from sides of pans. Cool in pans on wire racks for 10 minutes. Remove from pans remove waxed paper immediately. Cool cakes completely.

Spread jam between layers. Frost top and sides with Caramel Icing.

Nutritional Facts:

Serves: 12
Total Calories: 344
Calories from Fat: 107

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