Cake:

1 c. butter, creamed
2 c. sugar
3 eggs, well beaten
1 c. blackberry jam
1 c. pecans, chopped
1 c. raisins, ground or chopped
1 1/2 c. coconut
3 1/2 c. plain flour, sifted
1 tsp. baking soda dissolved in 1 c. buttermilk
1 tsp. allspice

Add sugar gradually to creamed butter. Beat in eggs and jam. Alternate flour, allspice with buttermilk. Add nuts, raisins and coconut.

Bake in well greased pan at 300°F for about 40 minutes.

Icing:

1 c. butter
2 c. sugar
1 1/2 coconut
1 c. pecans, chopped

Combine all ingredients. Cook until soft ball forms. Spread on cake while hot.