2 c. sugar
1 c. butter
6 eggs
1 c. buttermilk
3 c. flour
1 tsp. baking soda
2 c. jam
1 c. raisins, ground
1 c. nuts, broken or ground
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon

Cream sugar and butter until soft; add eggs, one at a time, beating after each. Add buttermilk and soda and flour sifted with spices. Add jam, nuts, and raisins.

Pour into 4 (9-inch) greased and floured cake pans or into 5 (8-inch) pans. Bake in your electric oven at 350 degrees for 45 minutes or until cake springs back when touched. Blackberry or strawberry jam or a combination of the two makes a delicious cake.

Pour the juice of a coconut over layers for moistness. If using canned or frozen coconut, slightly beat an egg white and spread over layers.

JAM CAKE ICING:

8 egg yolks
2 c. sugar
1 c. butter
1 c. coconut
1 c. raisins, ground
1 c. nuts, ground

Cook in a double boiler until thick and spreading consistency. After coconut juice has soaked into layers, spread icing on layers and stack. Store in a cool place.