1 c. butter, softened
2 c. sugar
4 eggs
1 pt. blackberry jam
1 c. shredded coconut
1 sm. can crushed pineapple
1 tsp. baking soda
1 tsp. cinnamon
2 tbsp. cocoa
1 tsp. nutmeg
1 tsp. allspice
3 c. flour
1 c. buttermilk
1 c. raisins
1 c. chopped walnuts

Preheat oven to 350 degrees. Grease and flour 3 round 9" cake pans. Cream butter and sugar together. Add eggs, one at a time. Beat in blackberry jam, coconut and pineapple. Mix dry ingredients. Alternate dry ingredients and buttermilk, adding to egg mixture. Stir in raisins and walnuts. Pour evenly into cake pans. Bake on center rack in oven for 38 minutes. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks.

CARAMEL ICING:

1 c. butter
2 c. brown sugar, packed
1/2 c. milk
2 tsp. vanilla
4 c. powdered sugar