1 c. butter, softened
2 c. sugar
6 eggs
4 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 tsp. cloves
1 c. buttermilk
2 c. blackberry jam
1 c. chopped nuts
1 c. raisins

Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients 3 times. Add dry ingredients to creamed mixture, alternately with buttermilk, stirring constantly until well combined. Add jam, nuts and raisins; stir well. Pour batter into a well-greased 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours or until cake tests done. Yield: 1 (10 inch) jam cake.