Mary's Jam Cake and Caramel Frosting from Frank Neal

2 c. sugar
1 1/2 c. butter
5 eggs, beaten
2 c. blackberry jam
1 c. pear preserves
1 c. buttermilk
1 c. raisins
1 c. chopped nuts
1 t. soda
3 t. baking powder
1 t. cloves
1 t. allspice
3 t. cinnamon
4 c. flour
1/2 t. nutmeg
candied pineapple pieces, chopped

Caramel Frosting:

1/2 c. butter
1 c. light brown sugar
1/4 c. milk
1/2 t. vanilla
2 c. confectioners sugar

For cake: cream butter, sugar, beaten eggs, jam, preserves, raisins, pineapple and nuts. Add buttermilk. Mix all dry ingredients together and combine with other ingredients. Pour in a greased stem* pan and bake at 350 for 2 hours. Cool cake for 10 minutes in pan, then invert onto plate and cool completely. *A stem pan is a tube pan like an angel food cake pan or Bundt pan.

For the frosting: Melt butter, add brown sugar, bring to a boil. Boil 2 minutes, stirring constantly. Add milk. Stir until mixture comes to a boil. Remove from heat. Cool. Add vanilla. Slowly add confectioners sugar. Beat until thick enough to spread on top of cooled cake.