3/4 c Butter
1 c Sugar
3 x Eggs
1 c Blackberry jam
1 t Baking soda
3 c Flour
1 t Cinnamon
1 t Nutmeg
1 t Cloves
1 c Raisins
1 t Vanilla
3/4 c Buttermilk
1 c Chopped nuts
Cream butter and sugar well. Add eggs, one at a time and cream after each addition. Add jam. Sift together soda, spices and 2 cups flour. Add remaining flour to cream mixture alternately with buttermilk, starting and ending with dry ingredients. Stir in raisins, nuts and vanilla. Pour into two greased 9-inch cake pans. Bake at 325 for 30-45 minutes, or
til done. *See Susan Emmick’s Caramel Icing Source: newsletter 11-86 &”Defender”nwsppr Dolores McCann