1 c. butter, softened
2 c. sugar
5 eggs
3 c. flour (reserve 1/4 c. for dredging nuts)
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 1/2 tsp. allspice
1 c. buttermilk
1 tsp. baking soda
1 c. nuts, chopped
1 c. raspberry or blackberry preserves
1 tsp. vanilla

Cream butter; gradually add sugar, beating well at medium speed of an electric mixture. Add eggs, one at a time, beating well after each addition. Combine flour, salt and spices. In a separate bowl, combine buttermilk and baking soda. Add the flour-spice mixture alternately to the creamed mixture with the buttermilk-soda mixture, beginning and ending with the flour-spice mixture. Stir in last the chopped nuts (which have been dredged in 1/4 cup flour), preserves and vanilla. Pour batter into three greased and floured 9" cake pans. Bake at 325 degrees for 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let completely cool on wire racks. Frost with a favorite cake frosting.