1 c. butter
2 c. sugar
6 eggs
1 1/2 c. or 18 oz. jar blackberry ham or preserves
1 c. fresh or fresh-frozen grated coconut
2 tsp. baking soda
1 c. buttermilk
4 c. flour
2 tsp. each allspice, cinnamon and nutmeg
1 tsp. cloves
1 tsp. vanilla
Juice of 1 lemon

Grease four 8 inch cake pans. Line with wax paper and grease paper.

Cream butter and sugar. Add eggs and beat a little longer. Mix jam and coconut into egg and sugar mixture. Dissolve baking soda in buttermilk. Mix together the flour and spices and add alternately with buttermilk to batter. Stir in vanilla and lemon juice. Pour into prepared pans and bake at 350 degrees for 30-35 minutes.

ICING:

3 c. sugar
2 level tbsp. flour
1/2 lb. butter-butter blend, melted
1/2 c. milk
1 tsp. vanilla

Add sugar and flour to melted butter-butter blend, stirring well. Add milk and place mixture over medium heat. stir until it begins to boil. Reduce heat to simmer, and let cook 6 minutes without stirring. Remove from heat and add vanilla. Allow to cool, stirring occasionally. As soon as icing is thick enough to spread, quickly put icing between layers, on sides and on top of cake. If icing is allowed to thicken too mush, there will not be enough for the sides.