Southern Buttermilk Jam Cake (1965)

• 3 1/2 cups flour
• 6 eggs, separated
• 2 cups sugar
• 1 cup jam
• 1 cup citron
• 1 cup butter
• 1 cup buttermilk
• 1 tspn vanilla
• 1 tspn soda, rounded
• 1 tspn ground allspice
• 1 tspn ground cloves
• 1 tspn cinnamon
• 1 tspn nutmeg

Separate eggs.  Cream butter and sugar, and add egg yolks. Beat good.  Sift dry ingredients. Add each, alternating with buttermilk. Add other ingredients, with vanilla and egg whites added last. 

Bake in 4 pans at 350 degrees for 30 to 35 minutes.

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965.)