Raspberry Jam Cake
1 cup margarine or butter (2 sticks) -- softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 (10 ounce) jar red raspberry preserves (about 1 cup)
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 buttermilk
1 cup chopped pecans
Caramel Frosting -- (recipe follows)
1/2 cup margarine or butter (1 stick)
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
Heat oven to 350º. Grease and flour tube pan, 10 × 4 inches. Beat margarine and sugars in 3-quart bowl on medium speed, scraping bowl constantly, until blended. Beat on high speed 1 minute. Beat in eggs and preserves until well blended. (Mixture will appear curdled.) Beat in flour, baking powder, baking soda, nutmeg, cinnamon, salt and cloves alternately with buttermilk, beginning and ending with flour mixture, until well blended. Stir in pecans. Pour into pan.
Bake until toothpick inserted in center comes out clean and top springs back when touched lightly, 70 to 75 minutes. Cool 10 minutes; remove from pan. Cool completely on wire rack. Frost with Caramel Frosting.
Heat margarine in 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes; stir in milk. Heat to boiling; remove from heat. Cool to lukewarm.
Gradually stir in powdered sugar; beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.