1 c. jam (I like raspberry, seedless)
1 c. buttermilk
1 c. oil
1 1/2 c. sugar
3 eggs
1 c. nuts
1 c. raisins
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1/2 tsp. salt
1 tsp. baking soda

Mix liquid ingredients well with wooden spoon. Sift dry ingredients together. Add to other mixture.

Bake in tube pan at 325°F for one hour. Cool.

Caramel Icing:

3 tbsp. butter
2 tbsp. vegetable oil
1 1/2 c. brown sugar
5 large marshmallows
1/3 c. cream

Melt first 3 ingredients, then add marshmallows and cream. Cook over medium heat until blended. Pour over cake.