1 1/3 c. butter or shortening
1 2/3 c. sugar
3 c. flour
1 c. buttermilk
2 tsp. allspice
2 tsp. cloves
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
5 lg. eggs, separated
1 c. blackberry jam

Cream sugar and shortening - sift together flour, cinnamon, cloves, and allspice. Add egg yolks with sugar and shortening, beat well. Add soda to buttermilk, add flour mixture and milk alternately to creamed mixture. Add jam - beat egg whites until fairly stiff, add to cake mixture by folding in. Bake in 4 layer pans for 25 to 30 minutes at 350 degrees.

FROSTING:

3 c. sugar
1 1/2 c. sweet milk
1/2 c. butter
1 c. raisins
1 c. English walnuts, chopped

Mix all together and begin simmering when cake is placed in oven. Stack cake while warm. This allows the hot frosting to soak into the cake.