2 1/2 c. sifted flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 c. butter
1 tbsp. vanilla
1 c. brown sugar, packed
3 eggs, beaten
1 c. raspberry jam
2/3 c. sour cream
1 c. chopped nuts

Preheat oven to 375 degrees. Blend flour and next six ingredients and set aside. Cream butter and vanilla until soft. Gradually add brown sugar, creaming until fluffy. Add eggs, one at a time, beating thoroughly after each addition. Blend jam and sour cream, beating until smooth. Add dry ingredients in fourths and jam mixture in thirds. Stir in nuts. Pour into a 9"x13" pan and bake 30 to 45 minutes. Cool and sift powdered sugar over cake.