Cake:

2 c. sugar
1 c. buttermilk
2 tsp. baking soda
3 sticks butter, melted
4 c. all-purpose flour
4 egg yolks
12 egg whites, stir in mix (save yolks for icing)
1 tsp. allspice
1 tbsp. cinnamon
1 pt. jelly or jam (any flavor; I prefer strawberry jam)
1 c. raisins

Grease four 8 or 9-inch cake pans and lightly sprinkle with flour. Set aside.

Mix all ingredients together like any cake mix.

Bake at 350°F until done. Remove from oven and cool for 10 minutes in pans; invert onto cooling racks until completely cool.

Icing:

12 oz. can evaporated milk
8 egg yolks
3 c. sugar
3 sticks butter
2 c. pecans pieces (optional)
1 c. raisins (optional)
2 c. coconut (optional)

Cook over low heat until thick; beat until cool. Add optional ingredients, if desired. Spread on cake.

Makes two 2-layer cakes so you may want to half the recipe for one 2-layer cake.