Instructions: Heat oven to 350 degrees. Beat butter and sugar in bowl of electric mixer until well mixed. Add eggs one at a time, beating well after each addition.

Stir together flour, cornstarch, spice, baking soda, salt. Alternately add flour mixture and buttermilk to butter mixture, beating well after each addition, beginning and ending with flour. Beat in jam. Stir in nuts by hand.

Pour batter evenly into 3 greased and floured 9 inch round cake tins. Bake until done, about 35 minutes. Cool 10 minutes in pans; turn out onto wire racks. Cool completely.

Frost with cream cheese frosting, caramel icing, or some other.

Prep time: 25 min; Baking: 35 min

Cooks notes: Could probably substitute yogurt or even sour cream for the buttermilk. Possible liqueurs?? Can bake in a 9" round springform pan until done, about 60-70 min & slice into 3 or 4 layers when cool.

NOTES : I originally got this from the Chicago Tribune, the first one is basically the original except that I adapted the recipe from regular flour to homemade cake flour (decreased the flour & added cornstarch).

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