5 eggs, beaten
2 c. sugar
3 c. flour, sifted
1 c. butter or shortening (or part of both)
1 c. buttermilk
1 tbsp. baking soda
1/4 tbsp. salt
1/2 tbsp. cinnamon
1 1/2 tbsp. ground cloves
1 1/2 tbsp. allspice
1 c. raisins (or chopped dates)
1 c. chopped nuts (I use black walnuts)
1 c. jam (strawberry or blackberry)

Cream butter and gradually add sugar. Cream together until light and fluffy. Add well beaten eggs. Sift flour before measuring; add to spices and salt. (Salt isn't necessary if you are using all butter.) Dissolve soda in buttermilk; add to flour mixture alternately to the sugar, butter, and egg mixture, beating after each addition.

Lightly dredge nuts and fruit with a little extra flour and add jam. Stir to get good distribution. Grease and paper line two 9 inch cake pans - 2 inches deep. Bake at 325 degrees for 40 minutes or until done. Ice with a caramel icing of your choice.

CARAMEL ICING:

1 1/2 c. light brown sugar
3 tbsp. butter
3/4 c. milk

Cook together until thick. Add 2 1/2 cups confectioners' sugar. Pinch soda in icing and start slow.