2 c. sugar
1 c. Crisco shortening
3 eggs
1 c. buttermilk
1 c. berry jam
3 c. sifted flour
1 tsp. baking soda
2 c. chopped nuts (pecans or walnuts)
1 c. chopped dates
1 c. raisins
1 c. coconut
1 lg. apple, peeled & grated

Cream sugar, shortening and soda well. Add eggs, one at a time and mix well. Add sifted flour and mix well. Add nuts, fruit and jam. Bake in 3 layer cake pans or a bundt pan. Bake 1 hour and 20 minutes at 325 degrees or until done. Cook after Thanksgiving. Wrap in aluminum foil and put in freezer until Christmas.

ICING FOR HOLIDAY JAM CAKE:

2 c. sugar
2 tbsp. flour
1 1/2 c. sweet milk
1 c. butter
1 can of coconut
1 tbsp. vanilla extract

Put in double boiler and cook until thick. Ice cake. Get cold wrap in aluminum foil and put away for Christmas.