Yum, this is a very moist spice cake. You can use any variety of jam you wish or that you screwed up. Another name for this recipe can be "How to Use the Jam that Didn't Set Up Well Besides Pretending that it is Syrup".

Ingredients:

• 3 cups sifted flour
• 1 tsp. soda
• 1/4 tsp. salt
• 1 tsp. ground allspice
• 1/2 tsp. ground cloves
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg or mace
• 1 cup chopped pecans or walnuts or a mix of both
• 1 cup raisins or chopped dates or Craisins or whatever dried fruit, optional
• 1 cup butter
• 1 1/2 cups sugar
• 3 eggs, beaten
• 1 cup blackberry jam, seedless (you can use any variety of jam)
• 1 cup buttermilk or do the milk and vinegar thing.

Directions:

Into a medium bowl, sift together flour, soda, salt, and spices. Sift a little of the flour mixture over the nuts and raisins or dates or whatever dried fruit you're using.

In a mixing bowl, cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs and jam. Add flour mixture alternately with buttermilk. Beat until smooth after each addition. Fold in nuts and raisins or dates or whatever dried fruit you're using.

Pour into three 9-inch layer cake pans and bake at 350 degrees F for 20 to 25 minutes. Spread cream cheese frosting or your own favorite icing between layers and over cake.

Cream Cheese Frosting

Ingredients

• 1/4 cup butter
• 1 package (8 oz.) cream cheese, room temperature
• 2 tsp. vanilla extract
• 1 lb. confectioners' sugar, sifted

Directions

Using an electric mixer or really big muscles, mix the butter and cream cheese and vanilla, then add in the confectioner's sugar. Mix until smooth. Spread on cake. Will cover a 2-layer cake. Be sure to lick the bowl. Yum.

Source: Base recipe found at southernfood.about.com

By Stephanie from Anchorage, AK