5 eggs, separated
1 c. butter
1 tbsp. cinnamon
1 sm. jar blackberry jam
1 sm. jar strawberry preserves
1 c. buttermilk
1 tbsp. allspice
1 c. nuts, chopped
1 c. sugar
1 tbsp. baking soda
3 c. flour

Cream butter and sugar. Add well-beaten egg yolks and beat. Add flour alternately with buttermilk to which soda has been added. Begin and end with flour. Add spices and nuts. Fold in beaten egg whites. Cook in 3 layers at 375 degrees for 40 or 45 minutes.

CARAMEL FROSTING:

Into heavy skillet, measure 3 cups of sugar and 1 cup of butter. Cook over high heat until slightly brown, stirring constantly. Add slowly 1 1/2 cups of milk. Cook slowly until warm. Remove from heat and beat until smooth. Spread a little on top of each layer while still not too thick. Beat until thick enough to finish icing cake.

May also use Cream Cheese Icing, if desired.

CREAM CHEESE ICING:

1 (3 oz.) pkg. cream cheese
1/4 c. milk

Soften cheese and mix above until smooth.

Add: 1 tsp. vanilla

Beat until fluffy.