From Linda Smith

1 cup butter

5 eggs

2cups sugar

3 cups flour

1 cup blackerry or strawberry JAM (important not jelly)

1 cup raisins

1 cup nuts (pecans or walnuts)

1/2 tsp. salt

1tsp cloves

1 tsp. cinnamon

1 tsp. allspice

1/2 tsp. nutmeg

1 tsp soda

1 cup buttermilk

1 tsp. vanilla

1 tsp. rum flavoring

Separate eggs and beat whites until soft peaks are formed. Cream butter add sugar a little at a time, then add egg yolks and beat well. Add soda to buttermilk mixture alternately to butter and sugar. Stir in flavorings. Dredge raisins and nuts slightly with flour, add in butter then jam. Gently fold in egg whites. Bake in tube pan well lined with waxed paper and greased. 350 degrees for 1 hour and 20 minutes. Or three greased and floured 8 or 9" pans for 35 minutes.

Frosting:

Caramel: 1/2 cup butter, 1 cup light brown sugar, 1/4 cup milk, 3 1/4 cup powdered sugar. Melt butter and add brown sugar, bring to a boil, cook 1 minute and add milk cook 1 minute gradually beating in sugar. If it gets too thick add a little milk to thin it down.

This is absolutely delicious icing and really sets the cake off. This recipe has won Blue Ribbons at local Fairs and also the Indiana State Fair.