1 c. butter
2 c. sugar
4 eggs
1 tsp. baking soda dissolved in 1 c. buttermilk
1 c. jam
2 tsp. baking powder
1 tsp. cloves
1 tsp. cinnamon
1 tsp. allspice
2 c. pecans
3 c. flour

Bake in slow oven in greased pans, as noted below. When layers or loaves have cooled. Frost with:

CARAMEL ICING:

3 c. sugar
1 c. flour
1 c. light cream
1 c. butter

Cook until creamy and rather thick. Cool slightly and beat with electric mixer, adding 1 teaspoon vanilla. This icing is absolutely full-proof.

The 1 cup flour called for in the frosting is the right amount and is the secret of success. This recipe may be halved and the icing also, for a loaf cake or the full amount may be made into 4 layers, or 3 very thick ones. The icing is sufficient for 4 layers.