Mama Crow's Raisin-Nut Jam Cake

Directions

----- Ole-Time Boiled Custard - see separate recipe Heat oven to 300℉ (150℃). Grease and flour three 9-inch cake pans. In large bowl of electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until light and fluffy. Beat eggs in well, then beat in jam. Sift flour, allspice, cinnamon, baking powder and baking soda into second bowl. Add to butter mixture alternately with buttermilk, beginning and ending with dry ingredients and beating well after each addition. Stir in raisins and nuts. Pour batter into prepared cake pans. Bake 40 minutes, or until wooden peaks inserted in center of one layer comes out clean. Cool completely on racks. Frosting: Combine 2 cup sugar and cream in heavy saucepan. Bring to boil, stirring, over medium-high heat and cook 2 to 3 minutes. Cool slightly, then beat until mixture just begins to thicken. Beat in 1 tablespoon butter and immediately spread between layers and on top of cooled cake. Allow frosting on top to drip slightly down sides of cake. Decorate mixed candied fruits and pecan halves, if desired.