My Grandmother's Jam Cake

3 eggs, beaten
2 c. sugar
1 c. crisco
1 t. cinnamon
1 t. nutmeg
1 t. ground cloves
1 t.. allspice
3 c. flour
1 1/2 c. blackberry jam
2 c. buttermilk*
1 c. chopped nuts
1 c. raisins
1 1/2 t. soda
1/4 t. salt

Cream sugar with shortening. Add eggs and blend. Sift dry ingredients together and add alternately with buttermilk. Stir in jam. Add other ingredients. Pour in 3 sprayed cake pans. Bake at 350 degrees for 25-30 minutes.Remove from pans when cooled.

Caramel Frosting:

2 1/2 c. sugar
1/2 c. sugar
1 c. milk
3/4 stick margarine
1 t. vanilla

Place 2 1/2 c. sugar and milk in large saucepan. Bring to a boil. Caramelize 1/2 c. sugar in skillet. Add to milk mixture. Cook until soft ball stage. Spread on cooled cakes or stack for layer cake. Be sure to frost all sides and top.

*buttermilk can be made by combining 1 c. milk with 1 T. vinegar or lemon juice. Allow to set for 12 minutes then add to batter.