1 c. shortening
2 c. sugar
4 egg yolks, beaten
1 tsp. vanilla
3 c. sifted flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. each: nutmeg, cloves and allspice
1 c. buttermilk
1 c. blackberry jam (seedless)
4 egg whites, beaten

Cream shortening and sugar together until light. Add beaten egg yolks and vanilla. Beat until thoroughly blended. Sift dry ingredients together and add alternately with buttermilk. Stir in blackberry jam. Fold in egg whites, beaten. Pour batter into 10-inch tube pan that has been lined on bottom with waxed paper and greased.

Bake in a preheated 325°F oven for 30 minutes. Increase heat to 350°F and cook until tested done with cake tester. Ice with favorite icing or just sprinkle with powdered sugar.