3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tbsp. cinnamon
1 tsp. nutmeg
3/4 cup butter
1 1/2 cups sugar
1 cup buttermilk
1 cup blackberry jam
5 eggs

Cream sugar and butter. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder, cinnamon and nutmeg together. Stir soda into buttermilk. Add flour mixture to creamed mixture alternately with buttermilk. Add jam last. Pour into 3 greased and floured 8 inch pans.

Bake at 350°F for 25-30 minutes.

Filling:

2 eggs
Juice of 2 oranges
2 cups sugar
1 cup chopped nuts
1 cup chopped citron
1 cup chopped dried figs

Cook the first three ingredients until thick. When cool, add the last three ingredients. This filling will cover the layers, but will not cover the sides of the cake. This cake will keep in the refrigerator for 2-3 weeks.