1 c. butter
1 1/2 c. sugar
3 eggs
1 c. thick strawberry jam
3 1/4 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 c. buttermilk
1/2 tsp. baking soda

Cream butter and sugar; add eggs, one at a time. Add jam. Sift flour with baking powder, salt, and spices; add alternately with buttermilk (with dissolved soda in it) and mix well. Pour into a large bundt pan and bake in a 325 degree oven for 1 hour. Or use 3 (9 inch) round layer pans and bake in a 350 degree oven for 35 to 40 minutes.

WHITE FROSTING:

3/4 c. sugar
1 tbsp. water
1/2 c. light corn syrup
3 egg whites
1/8 tsp. salt
1 1/2 tsp. vanilla

Boil sugar, water, and syrup until mixture spins a thread, about 10 minutes. Pour this hot syrup over beaten egg whites; add salt and vanilla. Beat until it looses its shine and holds its shape. Frost cake; then spoon strawberry jam on top of cake.