2 c. sugar
Butter, size of egg
3 egg yolks
1 c. sweet milk
1 c. buttermilk
1 c. blackberry jam
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
Pinch of salt
1 c. raisins
1 c. pecans
3 egg whites

Cream sugar and butter, add beaten egg yolks. Beat well. Add jam, beat again. Sift dry ingredients together and add 1/2 of flour mix to 1/2 of the milk to first mixture. Blend well and add raisins and pecans. Fold in beaten egg whites last. Makes 4 layers. Bake at 325 degrees until done. I use a cream filling to frost the cake. I have made this cake for Christmas for 54 years.