1 c. butter, softened
2 c. sifted sugar
4 lg. eggs, room temperature
3 c. cake flour, measured after sifting
3 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. salt
1 tsp. ground cloves
1 c. milk
1 tsp. lemon extract
1 tsp. grated lemon rind
1 c. fairly firm blackberry jam, preferably seedless

Cream butter and sugar in a large bowl until light and fluffy. Add eggs, 1 at a time, beat well. If using an electric mixer, place butter, sugar and 2 eggs in a large, deep bowl and beat 4 minutes at high speed. Add remaining 2 eggs, 1 at a time and beat well. Sift flour, baking powder, cinnamon, salt and cloves together 3 times. Add flour mixture to creamed mixture; beat well. Add lemon extract and rind; then add jam. Spoon batter into 3 greased and floured layer pans. Bake in a preheated 350 degree oven for 20 to 25 minutes. Cake tests done. Cool on a wire rack for 15 minutes. Use your favorite icing.