1 c. butter or shortening
2 c. sugar
3 c. all-purpose flour
5 eggs, beaten
1 c. buttermilk
1 tsp. baking soda
1 1/2 c. blackberry jam
1 1/2 tsp. cinnamon
1 1/2 tsp. allspice
1 1/2 tsp. cloves
1/2 tsp. salt
1 c. raisins
1 c. nuts, chopped

Cream butter and sugar. Add eggs. Beat until light and fluffy. Sift flour, salt and spices together. Dissolve soda in buttermilk. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with dry ingredients. Fold in jam, raisins and nuts. Pour into three 9 inch layer pans that have been greased and lined with waxed paper. Bake for approximately 40 minutes at 325 degrees. Ice with Caramel Frosting.

CARAMEL FROSTING (For Jam Cake) :

3/4 c. butter
1 1/2 c. brown sugar
1/3 c. milk
3 1/2 c. powdered sugar

Melt butter over low heat on range. Add brown sugar, bring to boil, stirring constantly. Cook for one minute until mixture begins to thicken. Cool slightly, then stir in milk. Add powdered sugar gradually, beating it in with your mixer until it reaches spreading consistency. You may find that you will need a little more sugar, or perhaps a little more milk to make it spread smoothly.