1 1/2 c. sifted brown sugar
1/2 c. strawberry jam
3 eggs
2/3 c. butter
1/2 c. buttermilk
2 c. flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 c. raisins
1 c. pecans, chopped
1/2 tsp. baking soda

Cream butter and sugar. Add jam and well-beaten eggs. Sift dry ingredients together and add alternately with buttermilk. Add raisins and nuts, floured with 2 tablespoons flour.

Bake in 2 layers at 350°F for 30 minutes or until tested with a toothpick.

Icing:

1/2 c. evaporated milk
1 c. brown sugar
1 tbsp. butter

Boil together milk, sugar and butter until it spins a thread, then beat until stiff. Spread between the layers of the cake.