Ingredients:
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 taspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
6 tablespoons butter
1 cup packed sugar
2 eggs
3 tablespoons sour cream
1 cup raspberry or blackberry jam
1/2 cup chopped toasted walnuts
cocoa

For the quick sugar icing:
1 1/2 cups sugar
5 tablespoons heavy cream
2 teaspoons butter
1/8 teaspoon salt
1/2 teaspoon vanilla

Preparation:
Preheat oven to 350. Butter a 7-inch tube pan or Bundt pan. Sift together flour, baking powder, baking soda, cloves, cinnamon, and nutmeg.

Cream butter and sugar until light. Beat in eggs, one at a time. Beat in sour cream. Stir the flour mixture into the butter mixture until barely blended. Stir in jam and nuts. Pour into buttered pan. Bake until done, about 30 minutes. When cool, invert the cake onto a platter and ice with quick brown-sugar icing.

Make the icing:
Combine brown sugar, cream, butter, and salt and cook slowly to the boiling point. Remove from heat. Cool slightly, then add vanilla. Beat the icing until it can be spread.