2/3 c. butter (about 11 tbsp.)
1 1/3 c. sugar
3 eggs, beaten
2 c. all-purpose flour, sifted
1/4 tsp. salt
1/2 tsp. mace
1 tsp. baking soda
2/3 c. buttermilk
2/3 c. seedless black raspberry jam
2/3 c. chopped dates (optional)
1 c. chopped pecans

Cream butter and gradually add sugar, beating until light and fluffy. Add eggs. Sift flour before measuring and add salt and mace to it. Dissolve baking soda in buttermilk and add it alternately with flour mixture to butter mixture. Beat after each addition. Lightly dredge fruit and nuts with some extra flour and add. Add jam and stir in well. Distribute between two (9-inch) layer pans.

Bake at 350°F for 40 minutes. Frost with Caramel Icing (see below).

Caramel Icing:

2 c. white sugar
1/2 c. brown sugar
1/2 c. (1 stick) butter
1/2 tsp. baking soda
3/4 c. buttermilk

Cook all ingredients to soft ball stage (234 to 240°F on candy thermometer). Let cool undisturbed; do not stir. When cool, beat well with electric mixer. Add 2 tbsp. confectioners' sugar if not firm enough, or milk if too firm.

Submitted by: Meg Grafton