6 eggs
2 cups sugar
1 cup butter
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons allspice
2 teaspoons cinnamon
1 cup blackberry jam
1 cup seedless raisins
1 cup figs
4 cups flour

Cream butter and sugar well, beat in eggs one at a time. Combine spices with 3 cups of the flour. Grind raisins and figs together and dredge them in the remaining cup of flour. Use all flour in cup. Add buttermilk, and spiced flour alternately to the creamed mixture. Add jam, and ground fruit with dash of salt.

Bake until done in a moderate oven, 375°FF. Combine brown sugar, water and butter and cook until well dissolved, and slightly thickened. Grind together remaining ingredients and mix together well with the syrup from brown sugar. Cover top, sides and inner layer with fruit icing. This cake keeps as well as any Christmas fruit cake.

Filling:

3 cups brown sugar
1 cup water
1 teaspoon butter
1 cup figs
1 cup walnuts, chopped
1 cup brazil nuts, chopped
1 cup raisins