1/2 c. butter, softened
1 c. sugar
5 eggs
2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cocoa
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 c. milk
1 c. chopped orange slice candy
1 c. chopped pecans
1/2 c. peach preserves
1/2 c. cherry preserves
1/2 c. red plum jam
1/2 tsp. each vanilla, almond, butter & lemon flavorings
1/2 c. peach preserves
1 tbsp. water
Caramel Frosting
Chopped pecans

Cream butter; gradually add sugar, bating well at medium speed of electric mixer. Add eggs, 1 at a time, beating well after each addition.

Combine flour and next 7 ingredients, reserving 2 teaspoons to dredge chopped orange slice candy and 1 cup pecans. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.

Dredge orange candy and pecans in reserved flour mixture; add to cake batter. Stir in 1/2 cup peach preserves, cherry preserves, plum jam, and flavorings.

Pour batter into 3 greased and floured 8" cake pans. Bake at 300 degrees for 1 hour or until wooden pick comes out clean. Cool in pans 10 minutes; remove from pans and cool.

Combine 1/2 cup peach preserves and water. Spread between layers; spread top and sides with caramel frosting. Press chopped pecans on sides. 1 c. whipping cream

Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown.

Combine remaining 2 cups sugar and whipping cream in a medium saucepan; heat to boiling. Add caramelized sugar slowly to whipping cream mixture (the mixture will lump, becoming smooth with cooking). Cook over medium heat 15 to 20 minutes stirring frequently until soft ball stage (234 degrees). Cool 5 minutes. Beat frosting mixture to almost spreading consistency, and spread on cooled cake.