1/2 c. butter
1 c. light brown sugar
3 eggs, separated
2 c. sifted flour
1/2 tsp. baking powder
1 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. cinnamon
1 c. seedless black raspberry preserves
1/2 c. buttermilk

Cream butter. Add sugar gradually. Whip to light and fluffy. Add eggs (yolks). Sift together flour, baking soda and spices. Combine milk and preserves. Add. Fold in stiffly beaten egg whites. Pour into 2 waxed lined 9" layer pans. Bake at 375 degrees for 30 to 35 minutes. Frost as you like.