1 C granulated sugar
1/4 C firmly packed dark brown sugar
1/2 C butter or margarine
4 egg yolks
2 C flour
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
Pinch of salt
4 egg whites beaten stiffly
2 1/2 C seeded, chopped raisins
1 1/2 C chopped nuts
2 C jam, strawberry or blackberry work best
1/2 C buttermilk
1/2 tsp baking soda
Cream butter until fluffy, beat in both sugars gradually. Add egg yolks one at a time, beating after each one.
Stir together flour, cinnamon, cloves, nutmeg and salt. Sift twice
Save a little of the flour mixture and dredge fruit and nuts with it.
Mix the buttermilk and baking soda and then add it and the jam to the butter mixture. Beat well.
Beat in the flour mixture and stir in fruit and nuts. Fold in egg whites.
Line 2-9 inch layer cake pans with greased wax paper and then grease again.
Turn batter into cake pans and bake in a pre-heated 350º oven for approximately 1 hour or until done.
Remove layers from pans and cool completely on racks. Ice with your favorite frosting or glaze.