2 c. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter
1 c. sugar
2 lg. eggs
1 tbsp. lemon juice
1 tsp. vanilla
1/2 c. finely chopped almonds
Raspberry preserves
Apple Jelly

Heat oven to 350 degrees. Grease a 9 inch springform pan.

Mix flour, cinnamon, nutmeg. In large bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, then add lemon juice and vanilla. Stir in flour mixture and ch. almonds. Measure out 2/3 cup batter. Spread remainder in bottom of prepared pan. Starting 1/4 inch from edge of pan, spread preserves. Drop teaspoons of reserved batter around edge to make a border. Arrange some sliced almonds in center and some on border.

Bake 1 hour. Cool in pan, then remove, melt apple jelly and brush on cake for glaze.