We are making raspberry jam this weekend and thought now was a good time to use up last year's supply. Nothing uses jam like Bernice Stahl's Old-Fashioned Jam Cake recipe, which calls for two cups. We also spread jam between the layers of this moist, spicy treat. This is the second time we've made this cake. This time we tweaked the recipe by adding ground cardamon to the cinnamon, nutmeg and allspice mixture and topped it with just a thin layer of coconut pecan frosting. It is soooo good. You should try it.
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