5 eggs
2 c. sugar
3 c. plain flour
1 c. butter
1 c. buttermilk
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. allspice
1 c. chopped dates
1 c. nuts
3 c. black jam (I use strawberry)

Cream butter and sugar until light and fluffy. Add well beaten eggs. Sift flour before measuring. Add spices, salt - sift together. Dissolve 1 teaspoon baking soda in 1 cup buttermilk. Add alternately to egg-sugar-butter mixture. Beat after each addition. Lightly dredge fruit and nuts with 1/4 cup flour. Next add jam. Grease and paper line four 9 inch cake pans. Sprinkle with flour, shake to cover. Bake at 325 degrees for 40 minutes. Ice with caramel icing.

CARAMEL ICING FOR JAM CAKE:

1 1/2 c. white sugar

Melt in skillet, stirring all the time.

In another pan:

4 c. white sugar
1 1/2 c. milk
1 stick butter

Let boil, then pour melted sugar into this mixture, cook until soft ball stage, add 1 teaspoon vanilla. Beat until right to spread onto cake, put nuts between layers.