1 c. butter
1 c. buttermilk
6 eggs
2 c. jam (any kind)
1 c. coarsely chopped black walnuts
1 c. raisins
2 c. brown sugar
1 tsp. baking soda
2 tsp. cinnamon
2 tsp. allspice
2 tsp. nutmeg

Cream butter and sugar thoroughly. Add eggs, one at a time, mixing well after each. Put raisins in a shallow pan, cover and place in 350 degree oven until warmed and plumped, 5 to 7 minutes. Measure flour, cinnamon, allspice, nutmeg and soda and sift together 3 times. Add flour and buttermilk alternately to creamed mixture then mix in jam. Stir in walnuts and raisins. Turn batter into greased, wax paper lined 9" layer cake pans. Bake at 325 degrees for 35 minutes. This makes 2 (2-layer) cakes or 1 (4-layer) cake.

CARAMEL ICING:

1 stick butter
1 c. brown sugar
1/4 c. milk
2 c. confectioners' sugar

Melt butter and sugar together in a pan. Let come to a boil for 2 minutes. Remove from heat and add milk. Return to heat. Remove from heat and let cool. Stir in confectioners' sugar. Until thick, add a few drops of hot water. Spread between layers and over top.