2 c. sifted cake flour
2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. cloves
1 tsp. nutmeg
2 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1 1/3 c. sugar
2/3 c. strong cold coffee
1 tsp. vanilla
4 egg whites
1/2 c. heavy cream
1/4 c. raspberry jam

Mix and sift flour, spices, baking powder and salt. Cream shortening until soft and smooth and gradually add 1 cup sugar, creaming until fluffy. Add flour mixture alternately with coffee, beating until smooth after each addition. Add flavoring. Beat egg whites until stiff, gradually beat in remaining 1/3 cup sugar; fold thoroughly into cake batter. Turn into 2 greased 9" layer cake pans and bake in a moderately hot oven, 375 degrees, 25 minutes.

Whip the cream until stiff, fold in the raspberry jam. Put layers together with cream mixture between them. Frost with any desired icing or with whipped cream.