(A family recipe of 3 generations. I've made changes and additions for you to choose from.) A blue ribbon winner at the county fair.

3/4 c. shortening
2 c. sugar
3/4 c. buttermilk
3 eggs
1 1/2 c. jelly or seedless jam
1 tsp. baking soda
1 tsp. each salt, nutmeg, cinnamon
1/4 tsp. baking powder
5 c. flour
2 c. raisins
1 c. chopped nuts

Cream shortening and sugar about 5 minutes until fluffy. Add eggs, one at a time and mix. Add buttermilk slowly and blend in. Add jelly or jam. Add dry ingredients together and add to the mixture a little at a time until all blended. Add raisins and nuts.

If you want a fruit cake, here are some optional ideas. 1. Candied fruit mixture, 1 cup. 2. Candied cherries, 2/3 cup. 3. Dried appricots, 2/3 cup.

Grease 3 loaf pans. (If you add #1 and 2 you will need a fourth pan. (I use the disposable aluminum loaf pans, 9 x 5.) Bake at 275 degrees for 1 hour and 40 to 50 minutes until cake tester comes out clean.