3 eggs, beaten (whites separated)
1 c. melted butter
1 c. chopped pecans
1 c. blackberry jam (seedless)
1 box grated coconut
3/4 tsp. baking soda
1 1/2 c. sugar
3/4 c. buttermilk
1 c. soaked raisins (soaked in warm water until soft)
2 c. flour
3/4 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice

Mix and sift together dry ingredients. Save white off eggs. Mix all ingredients together (except nuts and raisins). Then mix with dry ingredients. Beat egg whites and fold batter into them, add nuts and raisins. Bake in 4 layer pans at 350 degrees for about 30-40 minutes.

JAM CAKE ICING:

2 c. sugar
1 1/2 c. half & half milk
1 box coconut
1 c. butter
4 tbsp. flour
1 c. finely chopped nuts

Mix together all but nuts. Cook in a heavy skillet or saucepan until thick. Frost and decorate with halves of candied cherries and pecans. This cake is better, if made 3 or 4 days before you serve it.