2 1/2 c. sifted cake flour
1 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 c. oil
2/3 c. buttermilk
2/3 c. red raspberry jam (or strawberry jam)
1 tbsp. lemon juice
2 whole eggs
1 c. sugar

Sift cake flour. Measure and resift with baking powder, baking soda, salt and cinnamon into mixture bowl. Add the 1/2 cup oil, buttermilk, jam and lemon juice. Beat until it forms a very smooth batter.

In a separate bowl, beat the 2 eggs until thick and light. Gradually add the cup of sugar and continue beating until very well blended. Fold this egg and sugar mixture into the batter, using rubber spatula. Pour into 2 greased on bottom, well paper lined 9 inch layer cake pans. Spread evenly.

Bake in moderate, preheated oven 350 degrees for 30-35 minutes or until done. Remove from oven; cool in pans on wire racks for 30 minutes, then run knife around edge and turn out. Remove paper liners. When cool, frost with Favorite Jam Cake Frosting.

FAVORITE JAM CAKE FROSTING:

1/2 c. soft butter
1 tsp. lemon juice
Speck salt
4 c. sifted confectioners' sugar
1/4 c. water, approximately

Cream soft butter well. Blend in lemon juice. Add sifted, then measured sugar alternately with water until nice spreading. Beat until very light. A speck of salt improves flavor.