1 c. butter, softened
1 c. sugar
5 eggs
1 (16 oz.) jar Bama (red plum jam)
1 c. Bama (strawberry preserves)
3 c. all purpose flour
1 tsp. baking soda
2 tsp. allspice
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 c. Borden Buttermilk
Maple frosting (below)
Chopped nuts (optional)

Preheat oven to 350 degrees. In large bowl, beat butter and add sugar until fluffy. Add eggs, one at a time, beating after each. Stir in jam and preserves. Stir together dry ingredients. Add alternately with buttermilk to jam mixture. Turn into 3 well greased wax paper lined 9 inch layer cake pans. Bake 40 minutes or until wooden toothpick inserted near center comes out clean. Cool 5 minutes, remove from pans, cool completely. Frost with maple syrup frosting and garnish with nuts if desired.

MAPLE FROSTING:

In mixing bowl, beat 1 (8 ounce) package cream cheese until fluffy. Add 1 1/2 pounds sifted dry confectioners sugar (about 6 cups), 1 or 2 teaspoons maple flavoring and 1 teaspoon milk. Add additional milk 1 teaspoon at a time for desired consistency.