RASPBERRY JAM CAKE Let this crowd-size cake be your jam-dandy favorite. 3 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 cup butter or margarine, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 4 eggs 1 jar (10 ounces) red raspberry jam or preserves 1 cup buttermilk 1 cup chopped pecans Caramel Frosting (recipe follows)

Heat oven to 350°F. Grease and flour angel food cake pan (tube pan), 10 x 4 inches. Mix flour, baking powder, baking soda, nutmeg, cinnamon, salt and cloves; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed, scraping bowl constantly, until blended. Beat on high speed 1 minute. Beat in eggs and jam until blended. Beat in flour mixture alternately with buttermilk, until blended. Stir in pecans. Pour into pan

Bake about 70 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan. Cool completely. Frost with Caramel Frosting.

Makes 16 servings.

CARAMEL FROSTING

1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Melt butter in saucepan over low heat. Stir in brown sugar. Heat to boiling, stirring constantly. Boil over low heat 2 minutes, stirring constantly. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar; beat until smooth.

1 Serving: Calories: 535 (Cal. from fat: 215), Fat: 24g (Saturated: 12g), Cholesterol: 100mg, Sodium: 340mg, Carbohydrate: 76g, Protein: 6g.

[Gold Medal, Let's Bake! no.30]