Jam Cake

3 cups sifted flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup shortening
1 3/4 cups sugar
4 egg yolks
1 cup buttermilk*
1 cup blackberry jam
2 cups chopped nuts
1 cup raisins
4 egg whites

1/4 cup sugar
Caramel Frosting*

Line three 9-inch cake pans with waxed paper. Sift together flour, soda, salt and spices. Cream shortening, gradually adding sugar. Add egg yolks and continue to beat until thoroughly creamed. Alternately add dry ingredients and buttermilk. Stir in jam, nuts and raisins. Beat egg whites until they hold a peak. Add one-fourth cup sugar gradually and continue beating until stiff. Fold in beaten egg whites. Pour in cake pans. Bake in moderate oven (350ºF.) for 40 minutes. Frost with caramel frosting.
*Or you may substitute 1 1/3 tablespoons vinegar plus enough sweet milk to give one cup.

*Caramel Frosting
3/4 cup butter or margarine
1 1/2 cups brown sugar
1/4 cup milk
5 cups confectioners' sugar

Melt butter; add brown sugar. Boil; stir one minute or until slightly thick. Cool slightly. Add milk. Beat in confectioners' sugar till of spread consistency.

Recipes of the Southwest