6 eggs
3 c. all-purpose flour
1 c. melted butter
4 tbsp. buttermilk
1 tsp. baking soda
1 c. blackberry jam
1 c. chopped walnuts or pecans
1 c. raisins
2 c. brown sugar
2 tsp. cinnamon
2 tsp. allspice
2 tsp. nutmeg
2-3 oz. bourbon

Beat whole eggs and melted butter. Add buttermilk-soda mixture, brown sugar, and blackberry jam. Sift flour with cinnamon, allspice, and nutmeg. Add to the above mixture. Fold in nuts and raisins. Bake in a well greased and floured 9 inch tube pan. Bake at 325 degrees for 1 1/2 hours. Let cool slightly, about five minutes, and turn onto cake rack. While still warm, add 2-3 ounces of bourbon to the bottom of the cake.

APRICOT SAUCE:

Press one can apricots through a fine seive including syrup. Heat to boiling point, stirring constantly. Thicken with cornstarch if necessary. Add sugar to taste. Add a few blanched almonds and one teaspoon vanilla. Just before using add apricot brandy to taste. Use warm over the cake OR easy apricot sauce, one half jar apricot marmalade diluted with 1/4 cup of hot water. Heat and stir. Flavor with sherry or brandy to taste.