1 c. butter
2 c. sugar
5 eggs
3 c. flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
1/2 c. buttermilk
1/4 tsp. baking soda
1/2 c. apple juice
1 c. jam or preserves (I use strawberry preserves)

Cream butter until fluffy. Add sugar and beat well. Add eggs, one by one, beating well. Add flour and spices, alternately with buttermilk and soda mixture. Next add apple juice and then strawberry Jam. Pour into 3 pans that are well oiled and lined with wax paper on the bottom. Bake at 325 degrees for 30-35 minutes.

WHITE CARAMEL ICING:

2 tbsp. white Karo syrup
2 c. sugar
3/4 c. milk
1/2 stick butter

Mix and cook until mixture forms a soft ball stage in cold water, 234 degrees. Beat until creamy. If this thickens too quickly, add a little more milk. Using icing between each layer and on top. It never covers the cake completely but it is delicious. Cake is even more moist the next day. Serves 10-12.