2 c. sugar
1 c. butter or vegetable shortening, softened
3 eggs
1 c. buttermilk
1 c. jam, any kind
3 c. sifted cake flour
1 tsp. baking soda
1 c. chopped nuts
1 c. chopped dates
1 c. raisins
1 apple, grated

Cream butter and sugar thoroughly. Add eggs and beat well. In another bowl, combine buttermilk and jam. Sift flour with soda. Stir half the flour mixture into creamed mixture, add jam mixture and beat thoroughly. Stir in remaining flour mixture and mix well. Stir in fruits and nuts. Bake in 3 greased and floured 8 or 9 inch pans at 350 degrees for about 30 minutes. Cool in pans a few minutes before turning out on racks to cool completely before frosting.

FILLING:

2 c. sugar
2 tbsp. plain flour
1 1/2 c. milk
1 c. butter
1 c. chopped nuts
1 c. shredded coconut
1 c. chopped dates
1 c. raisins
1 apple grated

Mix sugar and flour in saucepan. Add milk and butter. Cook over medium heat, stirring occasionally, until thick. Remove from heat and add nuts, fruit and coconut. Spread while hot between layers and over top of cake.