2 c. sugar
3 eggs
3/4 c. butter
4 (scant) c. flour
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1 c. raisins
1 c. buttermilk
2 tsp. baking soda
1 c. nuts
1 c. blackberry jam

Preheat oven. In a large bowl cream together sugar, eggs and softened butter. Beat well with electric mixer. Put soda in buttermilk. Then beat in the flour and spices alternately with buttermilk. Then add raisins, nuts and jam. Beat well again. Pour into two 9 inch cake pans. Bake at 350 degrees for about 25-30 minutes.

EASY PENUCHE ICING:

1/2 c. butter
1 c. brown sugar, packed
1/4 c. milk
1 3/4-2 c. sifted confectioners' sugar

Melt butter in a pan. Stir in brown sugar. Boil and stir over low heat 2 minutes. Stir in milk, bring to a boil, stirring constantly. Cool to lukewarm (120 degrees). Gradually stir in confectioners' sugar. Place pan in cold water and stir until thick enough to spread 2 layers, tops and sides.