1 c. butter
5 eggs
2 c. sugar
3 c. flour
1 c. blackberry or strawberry jam
1 c. raisins
1 c. nuts (pecans or English walnuts)
1/2 tsp. salt
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 tsp. rum flavoring

Separate eggs and beat whites until soft peaks are formed. Set aside. Cream butter, add sugar a little at a time, then add egg yolks and beat well. Add soda to buttermilk. Stir spices into flour. Add flour mixture and buttermilk mixture alternately to butter and sugar. Stir in rum flavoring and vanilla.

Dredge raisins and nuts lightly with flour, add to butter, then add jam. Gently fold in beaten egg whites. Bake in a tube pan (lined with well greased paper) in 350 degree oven for an hour and 20 minutes. Or bake in three 8 or 9 inch layer pans, greased and floured, for about 35 minutes. Frost with caramel frosting (recipe below).

CARAMEL FROSTING:

1/2 c. butter
1 c. light brown sugar
1/4 c. milk
3 1/4 c. confectioners' sugar

Melt butter. Add brown sugar and bring to boil. Stir one minute or until slightly thick. Add milk, cook one minute, then beat smooth. Beat in the sugar gradually, until the frosting is of spreading consistency.