2 c. brown sugar
2 c. buttermilk
1 c. raisins; optional
3 1/2 c. flour, self rising
2 tsp. baking soda
1 tbsp. cocoa
1 c. butter, softened
1 c. blackberry jam
1 c. walnuts, chopped
3 eggs, separated
1 tsp. cinnamon
1 tsp. ground cloves

Cream butter; add sugar and continue creaming. Beat egg yolks separately. Add to butter and sugar; beat well. Add jam and beat well. In separate bowl mix flour, cocoa, cinnamon, and ground cloves. Dissolve soda in buttermilk and add to butter mixture, alternately with flour mixture; beat well. Add nuts and raisins. Fold in stiffly beaten egg whites.

Bake in three 9 inch cake pans or two loaf pans. Bake at 325 degrees for 30 minutes; check if done with toothpick. Bake at 325 degrees for 30-45 minutes for loaf pan.

CARAMEL FROSTING:

2 c. brown sugar
2 tsp. flour
1/2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. marshmallow cream

Mix sugar and flour; add milk and butter. Cook until it forms a firm ball in cold water. Beat until thick. Add vanilla and marshmallow cream. Beat until smooth. Frost cake immediately. Cake freezes well.