Blackberry Cake

Cream half a cupful of butter

Cream half a cupful of butter, with a cupful of castor sugar, then add the yolks of 2 eggs, well beaten, 4 teaspoonfuls cold water, 1 teaspoonful cinnamon, ½ teaspoonful ground cloves, ¼ teaspoonful mace, 1 cupful blackberry jam, 2 cupfuls flour, and a level teaspoonful of soda, dissolved in a drop of the water. Stir all together, beating well, then cut and fold in the stiffly beaten whites of two eggs. Bake in a greased paper-lined cake tin for three-quarters of an hour, and when cold ice all over.