1/2 lb. (1 stick) butter
2 cups sugar
6 eggs
1 tsp. baking soda
1 1/2 cups buttermilk
4 cups all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. allspice
1 1/2 cup chopped nuts
1 lb. candied cherries
1 cup crushed pineapple (drained)
1 qt. apricot preserves
1/2 lb. raisins (if desired)

Cream butter and sugar together; add eggs one at a time, beating after each addition. Add baking soda to buttermilk, then combine alternately with the dry ingredients to the butter-sugar mixture. Mix well. Add remaining ingredients.

Bake in 5 greased and floured round cake pans at 350°F for 30-45 minutes. Fill and frost, stacking the 5 layers and securing with toothpicks.

Frosting:

3 cups sugar
1/2 lb. (1 stick) butter
2 cups cream or milk
3 dozen medium marshmallows

Combine the first three ingredients and cook to soft-ball stage (234°F to 240°F). Add marshmallows and beat well.