Raspberry-Filled Spice Cake

Ingredients

• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 cup buttermilk
• 1/2 cup molasses
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup I Can't Believe It's Not Butter!® Spread, melted
• 1 egg
• 1/2 cup raspberry jam
• 1/2 cup heavy or whipping cream, for topping
• 1 Tbsp. confectioners sugar, for topping
• 2 Tbsp. raspberry jam, for topping

Directions

1. Preheat oven to 350°. Grease 8 x 8-inch baking dish; set aside.
2. Combine flour, baking soda and spices in medium bowl; set aside.
3. Beat buttermilk, molasses, brown sugar, I Can't Believe It's Not Butter!® Spread and egg in large bowl with electric mixer until blended. Beat in flour mixture until blended. Evenly pour 1/2 of the batter into prepared dish. Evenly spoon 1/2 cup jam over batter, then pour on remaining batter.
4. Bake 35 minutes or until center springs back when touched. Cool 15 minutes on wire rack; remove from pan and cool completely.
5. For topping, beat cream with confectioners sugar and remaining 2 tablespoons jam in medium bowl with electric mixer until stiff peaks form. Serve with cake.