1/2 c. butter
1 c. light brown sugar, packed
3 eggs, separated
2 c. sifted cake flour
1/2 tsp. baking soda
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 the butter. Add the sugar gradually, creaming until light and fluffy. Add egg yolks and mix well. Sift together the dry ingredients and add alternately with the combined preserves and buttermilk. Fold in stiffly beaten egg whites. Pour into 2 waxed paper lined 9 inch layer pans. Bake at 375 degrees for 30-35 minutes. Frost with caramel frosting.

CARAMEL FROSTING:

1/4 c. butter
2/3 c. cooled caramel sauce
5 c. sifted powdered sugar

Cream butter. Add caramel sauce slowly, mixing well. Gradually add powdered sugar and stir until well blended.