5 eggs, beaten
2 c. sugar
3 c. flour
1 c. butter
1 c. buttermilk
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/2 tsp. cloves
1 1/2 tsp. allspice
1 c. raisins
1 c. chopped nuts
1 c. blackberry jam

Cream butter and gradually add the sugar. Cream together until light and fluffy. Add well-beaten eggs. Sift flour before measuring and add to it the spices and the salt. Dissolve soda in buttermilk and add it and the flour mixture alternately to the egg-sugar-butter mixture and beat after each addition. Lightly dredge the raisins and nuts with extra flour and add. Next add the jam. Stir to get good distribution.

Grease and paper-line two 9 inch cake pans and the batter will fill the pans 2 inches deep. Bake at 325 degrees for 40 minutes. Ice with Caramel Icing.

CARAMEL ICING FOR JAM CAKE:

1 1/2 c. brown sugar, firmly packed
1 1/2 c. granulated sugar
1 1/2 c. milk
2 tbsp. butter