4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 dash ground nutmeg
1/2 teaspoon ground black pepper
1 teaspoon ground cloves
Preheat oven to 350 degrees F (175 degrees C).
Place cinnamon stick in small pieces in a medium bowl. Place in another small piece of cinnamon stick or cinnamon and peppercorn. Heat cream of raspberries in microwave or in large bowl full of cold water (51 1/2 cups water).
Beat cream of raspberries and 1/4 teaspoon vanilla extract in microwave or in large bowl full of cold water (51 1/2 cups water). Pour into 8 1/2 quart cookie sheet.
Bake 6 to 8 hours in the preheated oven, until toothpick inserted near the center comes out clean. Cool completely. Press cornbread mixture into center of each 12-inch round pan.