1 c. raisins
Boiling water
1 c. sugar
1/2 c. butter, softened
3 eggs
1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 tsp. baking soda
2/3 c. buttermilk
1 c. strawberry or blackberry jam or preserves
1 c. pineapple preserves
1 c. chopped dates
1 c. chopped nuts
1/2 c. all-purpose flour

Cover raisins with boiling water; let stand while preparing cake batter. When plump drain and pat dry on paper towel.

Cream sugar and butter until light and fluffy; add eggs one at a time beating well after each addition. Combine 1 1/2 cups flour, salt, baking powder, and spices. Combine soda and buttermilk. Add flour mixture to creamed mixture alternately with buttermilk, mixing well. Stir in jam and preserves.

Combine dates, nuts and raisins with 1/2 cup flour. Stir into batter and mix well. Spoon batter into a greased and floured 10 inch tube or Bundt pan. Bake at 300 degrees for 1 1/2 hours or until done. Cool 30 minutes before removing from pan.