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2/3 c. butter or oleo, softened
1/2 c. sugar
1/2 c. brown sugar
2/3 c. buttermilk
3 eggs
2 1/2 c. plain flour
2 tsp. cocoa
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. soda
1 c. blackberry or strawberry jam
1 c. raisins
1 c. chopped walnuts or pecans
1 tsp. vanilla

Sift together flour, cocoa, cinnamon, nutmeg and soda. Cream
together butter and sugars. Add eggs; beat well. Add sifted dry
ingredients alternating with buttermilk. Stir in nuts, raisins and
jam; blend well. Bake 35 to 40 minutes at 350 degrees in either 2 (8-inch)
pans or 9 x 13 pan. Cool. Turn out and frost. (Bundt pan 45 to 50

Butterscotch Frosting:
3 c. packed brown sugar
2/3 c. cream cheese
1 Tbsp. butter
1 tsp. white corn syrup
dash of salt

Combine ingredients and cook slowly until all of this syrup
forms a soft ball when a drop is dropped in water and holds shape
(234 degrees candy thermometer). Remove from heat; let stand until
lukewarm. With a wooden spoon, beat until creamy and of spreading
consistency. Frost Jam Cake.

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