3 eggs
2 c. sugar
1 pt. peach preserves
1 c. raisins
1 c. dates
3 c. flour
1 c. butter
1 c. buttermilk with 1 heaping tsp. baking soda
2 c. nuts
1 tbsp. vanilla

Mix as any cake, adding preserves last as they cause mixture to form. Mix in a very large bowl. Pour in 4 round glass cake pans. Bake at 350 degrees.

FILLING:

1 pt. peach preserves
1/2 c. rich milk or cream
1 pt. sugar
1/2 c. butter

Cook until waxy. Add vanilla after cooked. Stack layers with filling between and on top and sides. Decorate with walnut halves and maraschino cherries. Makes a 7 pound cake.

Note: Best if allowed to set several days before serving.