1 c. shortening
2 c. sugar
4 eggs
3 c. all-purpose flour
1 tsp. vanilla
3 tsp. cinnamon
1 tsp. salt
2 tsp. cocoa
2 tsp. allspice
1 tsp. baking soda
1 c. buttermilk
3/4 c. strawberry jam
1 c. blackberry jam
1 c. pecans, chopped
1 c. raisins

Cream shortening and sugar. Add eggs and vanilla. Sift all dry ingredients and add to creamed mixture along with the buttermilk. Fold in jams, nuts and raisins. Bake at 350 degrees for approximately 30 minutes. Makes 3 layers. Use wax paper in bottom of pans.

CARAMEL ICING FOR JAM CAKE:

2 c. brown sugar
1 c. white sugar
1/4 c. butter
1/2 c. shortening
2 tbsp. white syrup
3/4 c. evaporated milk
1/2 tsp. salt
1 tsp. vanilla

Mix all ingredients except vanilla. Bring to a boil and cook over medium heat, approximately 2 1/2 minutes. Remove from heat and add vanilla. Cool to spreading consistency. Beat occasionally as it works.