1 c. butter
1 c. buttermilk
3 eggs, beaten
1 c. nuts, chopped
1 sm. can crushed pineapple
1 tsp. each; allspice, cinnamon and cloves
3 c. flour, sifted
1 tsp. vanilla
1 1/2 c. coconut
2 c. sugar
1 tsp. baking soda
1 c. jam
1 c. raisins or dates, chopped

Cream together the butter and sugar. Dissolve soda in the buttermilk; add eggs and stir the butter and sugar mixture, alternately with the flour.

Add the remaining ingredients, stirring until well blended. Pour into the three 9 or 10 inch cake pans, which have been sprayed or greased and floured, and bake 1 hour at 350 degrees.

Reserve 1 1/2 cups of batter for the frosting.

BATTER FROSTING:

1 1/2 c. batter
1/2 c. white sugar
1/2 c. butter, or butter
1 c. brown sugar
1/2 c. milk

Combine ingredients and cook in a heavy saucepan until thick (238 degrees on candy thermometer), stirring constantly to prevent scorching. Remove from the heat and cool slightly before spreading on the cool cake.