1 c. sugar
3/4 c. butter
3 eggs
1 tsp. cinnamon
3/4 tsp. allspice
3/4 tsp. cloves
3/4 tsp. nutmeg
6 tbsp. buttermilk
2 c. flour
1 c. jam (thick strawberry, raspberry, NOT JELLY)

Preheat oven to 375 degrees. Mix dry ingredients. Cream butter and sugar; add eggs to creamy mixture. Add dry ingredients alternately with the buttermilk. Stir in the jam.

Pour into three greased and floured round cake pans. Bake about 25 minutes. (Cake should be lightly browned, pulling away from sides.) Cool completely.

ICING:

1 3/4 c. sugar
2 tbsp. evaporated milk
6 tbsp. 2% milk
1/3 stick butter

Cook all ingredients together over medium heat until thick and bubbly. Cook about three minutes. Set pan in bowl of COLD water. Beat with mixer until smooth.

Spread between layers and continue icing the cake. Serve warm, but it will still taste great when cold.