1 c. butter, softened
2 c. sugar
4 eggs
2 c. blackberry jam (not jelly)
3 c. all purpose flour
3 tsp. cocoa (OPTIONAL)
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. allspice
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. baking soda (which will get mixed into the buttermilk)
1 c. pecans
1 c. raisins

Preheat oven to 350 degrees. Grease and flour four 9 inch cake pans. In a large mixing bowl cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Stir the baking soda into the measured cup of buttermilk. Sift the spices and flour together (and the cocoa, if you plan to add cocoa). Add the blackberry jam to the butter and sugar. Alternate adding the flour and buttermilk, starting and ending with the flour.

Stir in by hand the nuts and raisins. Divide evenly among the pans. Bake about 45 minutes.

FROSTING:

2 c. sugar
1 c. half and half or milk
1 stick butter
1 c. coconut
1 c. pecans, chopped
1 c. raisins, chop if desired
1 tsp. vanilla

In the heaviest saucepan you have, (or an iron skillet), melt the butter, then let it bubble until a deep golden brown. (Careful not to let it burn!) Add the sugar and milk and let it cook until thick. Add the coconut, pecans, and raisins. Remove from heat and let cool before spreading between layers and on the outside of the cake. This should make about 12 servings. This recipe has been in each of our families for four generations.