Sift the flour and add baking soda, salt,
and the spices. Mix the dry ingredients well. In
another bowl, mix the nuts, coconut, and raisins then sift
some flour over them, In a mixing bowl, cream the
butter; gradually add sugar and beat until light and fluffy.
Beat in eggs and blackberry preserves. Add flour
mixture alternately with buttermilk. Beat until smooth
after each addition. Fold in the nuts, coconut, and
raisins. Pour into three (3) 9-inch cake pans and bake
at 350° for 20 to 25 minutes.
In a saucepan, mix the milk, sugar,
egg yolks, butter and vanilla.
Cook over medium heat until
thickened, approximately 12 minutes.
Stir in coconut and pecans.
Cook until thick enough to spread,
This will fill and frost up to a
9" 3 layered cake.