1 tsp. baking soda
3/4 c. buttermilk
1 c. butter, softened
1 1/2 c. white sugar
4 eggs
2 1/2 c. all-purpose flour
1 tsp. pumpkin pie spice
1 1/2 c. strawberry jam (16 oz.) jar)
Egg Nog icing (below)

Dissolve soda in buttermilk, stir well, set aside.

Cream butter, gradually adding sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside.

Combine flour and pumpkin pie spice; add to creamed mixture alternately with buttermilk, beginning and ending with flour. Fold jam into mixture.

Pour batter into three wax paper lined and heavily greased 9 inch round pans. Bake at 350 degrees for 40-50 minutes until wooden pick in center tests clean. Cool in pan 10 minutes; remove from pans and let cool completely. Spread Egg Nog Icing between layers and on top of cake.

EGG NOG ICING:

1/2 c. butter, softened
3 egg yolks
6 c. sifted powdered sugar
1/4 c. bourbon whiskey

Combine butter and egg yolks, beat until smooth. Gradually add powdered sugar, 2 cups at a time, alternately with bourbon; beat well after each addition. Yield: enough for one layer cake.