2 c. sugar
1 1/2 c. butter
1 c. buttermilk
8 egg whites, stiffly beaten
2 tsp. baking soda
4 c. flour
1 c. raisins
1 tsp. cloves
1 tsp. cinnamon
1 tsp. allspice
1 pt. jelly (blackberry is good)

Mix ingredients; fold in egg whites.

Bake in slow oven about 250°F.

Filling:

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

Cook egg yolks, butter and sugar in a double boiler until thick. Beat until cool. Add nuts, raisins, and coconut. Spread on cooled cake.