1 c. butter
2 c. sugar
4 whole eggs, beaten
1 c. blackberry jam
3 c. all-purpose flour
2 tsp. allspice
3 tsp. cinnamon
2 tbsp. cocoa
1 c. buttermilk
1 tsp. baking soda
3/4 c. blackberry wine
1 pt. walnuts
1 c. raisins
1/2 c. dates
1 c. candied cherries
1 c. flour

Line a large tube pan and 2 small loaf pans with greased foil. Cut up fruits, add nuts and mix with the 1 cup flour and have ready to add to the cake batter. Sift flour, spices and cocoa together and set aside. Cream butter with sugar and beat until light and fluffy. Add to the mixture the well beaten eggs, then the jam and beat well. Add flour mixture alternately with buttermilk in which soda has been dissolved, beating constantly. Fold in fruit/nut mixture. Add the wine. Spoon batter into pans and bake at 300°F for 1/2 hour then at 250°F for 2 hours. (Put small pan of water in oven.) Let cake cool in pan. After cake is cold, pour small amount of wine over cakes, wrap them in cheesecloth, then store until ready to cut. Keep them moistened with a little wine to keep cakes from drying out.