1 c. butter
2 c. sugar
1 c. buttermilk
1 tsp. baking soda
3 c. flour
1 c. seeded jam (blackberry is best)
1 c. raisins
1 c. chopped pecans
1/4 c. grape juice or wine
1 tsp. cocoa
2 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
4 eggs, beaten

Cream butter and sugar. Add beaten eggs. Combine all dry ingredients and add to creamed mixture alternately with buttermilk; mix well. Add juice. Stir in raisins, jam and nuts. Pour into three 9-inch round cake pans which have been well greased and floured. Bake at 350 degrees for 30 minutes or until cake tests done.

ICING:

In large skillet, over low heat melt 1 cup butter. Blend in 2 cups firmly packed brown sugar and 1/2 cup cream. Bring to boiling, stirring constantly, and cook for 1 minute or until sugar is dissolved. Remove from heat and cool to lukewarm (110 degrees). Pour into mixing bowl and gradually add 3 cups sifted powdered sugar. Beat until thick enough to spread.