1/2 lb. butter
3 eggs
2 c. sugar
1 c. blackberry jam
1 c. Angel Flake coconut
1 tsp. baking soda
2 c. all-purpose flour
1 c. steamed raisins
1 c. black walnuts, cut into small pieces
1 c. buttermilk

Mix butter and sugar until creamy. Add eggs, coconut, jam and walnuts. Add steamed raisins last. Then add baking soda to buttermilk. Alternate milk with flour to batter. Grease and flour 3 cake pans and divide into pans evenly. Bate at 350°F until done. Turn out on racks with wax paper to cool. Pick up each layer carefully.

Caramel Icing:

2 c. sugar
1/2 lb. butter
1 c. milk
1 tsp. vanilla

Boil sugar and milk in black skillet. Remove from heat and beat in butter and vanilla. Beat until thick and creamy.