Here is the jam cake recipe that I promised. Also a picture of Grandma and Grandpa taken Christmas 1976. Hope you enjoy.

Jam Cake

2 cups sugar
½ cup dark brown sugar
½ cup butter
8 eggs (separate)
4 cups flour
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/8 teaspoon salt
raisins
1 cup nuts
1 quart jam (Blackberry)
1 cup buttermilk
1 teaspoon baking soda.

Cream butter until fluffy. Add sugars and cream together until light and fluffy. Add egg yolks. Sift and measure flour, add to cinnamon, nutmeg, cloves, and salt; sift together 4 times. Save a little of the flour mixture to dredge the nuts and raisins.
Add to the creamed butter/sugar mixture. Beat egg whites to soft peak stage and fold in. Add raisins, nuts, jam, and buttermilk in which the soda has been dissolved. Prepare four 9 inch layer pans by lining the bottoms with waxed paper, lightly greased. Divide the batter evenly. Bake at 350 for about 30 minutes. Test with straw for doneness. Cool, remove from pan and remove waxed paper. Frost with caramel icing.

The recipe does not specify a kind of jam. Grandma always used blackberry and I have too. I put about the same amount of raisins as nuts. I don’t have her recipe for the icing. I have never been able to make it like she did.