1 c. sugar
1/2 c. shortening
2 eggs
1 1/2 tsp. baking powder
1 2/3 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. nut meats
1/2 c. buttermilk
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1/4 c. citron
1/4 c. candied oranges
1/2 c. candied cherries
1/4 c. candied pineapple
1/2 c. jam

Cream shortening and sugar. Add well-beaten eggs. Sift flour once before measuring. Reserve 1/2 cup flour for dredging nut meats. Add flour, soda, baking powder and salt alternately with milk. Fold in fruit and spices. Add jam and nuts. Pour into 2 well-greased layer pans. Bake 45 minutes in moderate 350 degree oven.

CARAMEL FILLING FOR JAM CAKE:

1 tbsp. vanilla flavoring
1 tbsp. butter
3/4 c. brown sugar
2 tbsp. cream

Mix and boil 3 or 4 minutes. Stir constantly. Remove and continue beating. Spread on layers of cake.