1 1/3 c. butter, softened
2 c. sugar
2 c. blackberry jam
2 tsp. ground allspice
2 tsp. nutmeg
2 tsp. cinnamon
6 eggs
1 tsp. baking soda
1/2 tsp. baking powder
6 tbsp. buttermilk
4 c. all-purpose flour

ICING:

2 c. sugar
1 c. butter
1 c. heavy cream
1 c. chopped nuts
1 c. raisins

Preheat oven to 350 degrees. Grease and flour 3 (8 inch) cake pans and set aside.

Cream butter and sugar. Blend in jam and spices. Beat in eggs, one at a time. Stir baking soda and baking powder into buttermilk and add alternately with flour to butter mixture. Pour batter into prepared pans and bake for 40 minutes or until cake tests done.

For icing, bring sugar, butter and cream to a boil over low heat. Cook until thick, about 20 minutes. Remove from heat and stir in nuts and raisins. Cool before icing cake. Yield: 15 to 20 servings.