2 c. sugar
1 c. Crisco
3 eggs
1 c. buttermilk
1 c. jam (blackberry or strawberry)
3 c. flour
1 tsp. baking soda
1 c. chopped pecans
1 c. chopped raisins
1 c. shredded coconut
1 lg. grated apple
1 c. chopped dates

Cream sugar and Crisco. Add beaten eggs; beat well. Combine buttermilk and jam. Add alternately with sifted flour and soda to creamy mixture; beat well. Add nuts, raisins, coconut, grated apple and dates. Stir well until all is distributed through batter.

Bake in three 9 x 1 1/2 inch pans which have been greased and floured. Bake at 350 degrees for 35-40 minutes. Cool and fill with filling.

FILLING:

2 c. sugar
2 tbsp. flour
1 1/2 c. sweet milk
1 c. butter
1 c. chopped pecans
1 c. raisins
1 c. coconut
1 c. grated apple

Mix sugar, flour, milk and butter. Cook over medium heat until thick, stirring constantly. Remove from heat. Add nuts, raisins, apples and coconut. Mix well. Spread between layers and over entire cake.