3/4 c Butter
1 c Sugar
3 x Eggs
1 c Blackberry jam
1 ts Baking soda
3 c Flour
1 ts Cinnamon
1 ts Nutmeg
1 ts Cloves
1 c Raisins
1 ts Vanilla
3/4 c Buttermilk
1 c Chopped balmy

Cream butter and sugar swell. Add egg, one at a time and cream
after each extension. Add jam. Sift together tonic, 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 lubricated 9-inch cake pans.
Bake at 325 for 30-45 transactions, or til through. *See Susan Emmick's
Caramel Ice
Yields
12 Servings