1 c. butter
1 c. sugar
1 c. blackberry jam
1 c. strawberry jam
1 c. fig preserves
5 egg yolks, well beaten
3 c. flour
1 c. buttermilk
1 tbsp. baking soda
1 tbsp. cinnamon
1 tbsp. allspice
1 c. nuts
5 egg whites, beaten stiff

Cream butter and sugar; add jam and preserves. Mix well. Add flour, cinnamon, and allspice alternately with buttermilk to which soda has been added. Add nuts, then fold in stiffly beaten egg whites. Bake in 3 (9 inch) cake pans at 325 degrees for about 35 to 40 minutes. Check for doneness. Top with caramel frosting.

CARAMEL FROSTING:

1/2 c. butter
1/2 tsp. salt
2 tbsp. evaporated milk
1 c. firmly packed brown sugar
Powdered sugar, sifted

Measure butter, salt, milk, and brown sugar into small saucepan. Heat slightly just to melt butter. Mix until sugar dissolves. Add enough sifted powdered sugar to make right consistency to spread.