1Preheat oven to 300 degrees F.
Mix sugar and butter on low. Add eggs one at a time, add extracts and beat until smooth.
2Sift together dry ingredients and add to batter, mix until smooth.
3Pour into greased and papered 9-inch cake pan, reserving about 1/3 of the batter. Carefully smooth out a thin layer of raspberry jam on top of the batter. Top with chocolate chips and half of the sliced almonds. Carefully cover with remaining batter and sprinkle with remaining almonds.
Bake for 1 hr 45 minutes to 2 hours until done.