1 c. butter
2 c. sugar
3 eggs, beaten
4 c. self-rising flour
2 tsp. cinnamon
2 tsp. allspice
2 c. buttermilk
2 c. jam (blackberry preferred)
1 c. nuts
1 c. raisins

Cream butter and sugar. Beat in eggs. Stir flour and spices together. Add alternately the flour and butter milk to the egg mixture. Mix in jam, nuts and raisins. Pour batter into three 8 or 9 inch pans and bake at 350 degrees for 35-40 minutes. Remove from pan when cool frost with caramel frosting.

CARAMEL FROSTING:

3 c. brown sugar
1 c. butter
3 c. confectioners' sugar
2/3 c. cream or evaporated milk

Combine brown sugar, cream and butter in a saucepan and bring to boil. Cook for 2 minutes. Remove from heat. Add confectioners' sugar. Beat and spread. Will frost a 3 layer cake.