5 eggs, separated
2 c. sugar
3 c. flour (sifted)
1 c. butter
1 c. buttermilk
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1 1/2 tsp. allspice
1 c. jam (raspberry, strawberry or blackberry)
1 c. chopped raisins (optional)
1 c. chopped nuts (optional)

Cream butter well. Add sugar gradually. Beat until light and fluffy. Add beaten egg yolks. Add flour alternately with buttermilk to which you have added soda. Add egg whites. Bake at 325 degrees for 40 minutes.

ICING:

2 sticks butter
2 c. sugar
1 sm. can milk
1 tbsp. white syrup

Allow cake layers to cool before icing.

Cook to soft ball stage; beat well quickly until firm enough to spread on cake.

FRUIT FILLING:

9 egg yolks
2 sticks butter
1 tsp. vanilla
1 c. chopped maraschino cherries
1 c. chopped raisins
1 c. coconut
1 c. nuts

Combine egg yolks, butter, sugar and beat until thick, about 10-12 minutes. Add vanilla, nuts, fruit, coconut. Spread between layers (three layer cake).