1       cup butter, softened
2       cups sugar
6       eggs
3       cups all-purpose flour
1       teaspoon ground nutmeg
1       teaspoon ground cinnamon
1       teaspoon cloves
6       tablespoons buttermilk
2       teaspoons baking soda
2       cups blackberry jam
2       teaspoons vanilla

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Assemble all ingredients and utensils. In the large bowl of a mixer, combine softened butter and sugar; add eggs one at a time, beating well after each addition until fluffy. In a separate mixing bowl, combine flour with spices. In another bowl, combine buttermilk and soda. Add dry flour and spice mixture alternately with buttermilk mixture to creamed butter, sugar, and egg mixture until blended well. Add jam and vanilla, mix well. Pour into 4 greased and floured 8-inch cake pans. Bake in a preheated 350 degree oven for 20 to 25 minutes until cake tests done.

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Filling:

4 eggs

3 cups sugar

2 cups raisins

2 cups whole milk

2 tablespoons all-purpose flour

2 cups sweetened flaked coconut

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In a heavy saucepan, combine all ingredients. Cook until thick and spread between layers and on the top and sides of the cake. Yield: 16 servings

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From Miss Daisy’s Blue Ribbon Desserts