1 c. soft butter
1 c. sugar
4 egg yolks
1 1/2 c. raspberry jam
1 c. strawberry jam
3 c. all purpose flour
1 tbsp. baking soda
2 tsp. cinnamon
2 tsp. allspice
2/3 c. evaporated milk
1/3 c. water
2 tbsp. lemon juice
2 egg whites

Cream butter and sugar in large mixing bowl until fluffy. Beat in egg yolks, sieve jams; beat into butter mixture. Combine flour, baking soda, cinnamon and allspice. Combine evaporated milk, water and lemon juice. Beat flour and milk mixtures into butter ingredients. Beat egg whites in small mixing bowl with clean beaters until stiff, but not dry; fold into batter. Spoon into 3 well buttered 8" cake pans. Bake in moderate oven, 350 degrees for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans. Cool on wire racks. Frost with cream cheese frosting. Chill. (Cake is better if covered and refrigerated for 1 day.)

CREAM CHEESE FROSTING:

Cream 8 ounces soft cream cheese, 1/2 cup soft butter and 1 1/2 teaspoons vanilla in large mixing bowl. Beat in 8 cups sifted powdered sugar and 2 tablespoons evaporated milk on low speed until smooth.