Lightly grease Bundt pan. Sprinkle nuts and raisins on bottom. Put in rolls and sprinkle with dry pudding mix. In a sauce pan, melt butter, brown sugar and cinnamon and pour over rolls and let rise for several hours. Bake at 350 degrees for 25 minutes. Immediately turn out the cake onto a clean serving dish.

Cream butter and sugar. Add eggs and blackberry jam. Mix well. Add flour, cinnamon, and allspice and continue mixing. Pour in buttermilk and add soda. Mix well and pour into a sprayed 9 x 13 baking dish. Bake in preheated 325 degree oven for 45 to 50 minutes.

Butterscotch Sauce

/2 cups brown sugar

/4 cup all-purpose flour

cup boiling water

/2 stick butter or margarine

tablespoons cream or evaporated milk (I use evaporated milk)

teaspoon vanilla

Combine sugar and flour in saucepan. Add boiling water and salt. Mix well with spoon or whisk. Bring to a boil on stove. Cook to desired thickness, about five or six minutes. If too thick add more boiling water. Remove from heat, add butter, milk and vanilla and stir. Serve pudding warm with sauce on top.

Scald milk in a double boiler until bubbles form on outer rim or 100 degrees. It is easier to use miniature marshmallows—10 cups—or quarter the big ones. Add marshmallows to milk in double boiler. (You might want to add extra at the very end to have some whole small marshmallows.) Cook, stirring until smooth. (If all do not fit pot at one time, add a few at a time.) Remove from heat. Roll graham crackers into fine crumbs, unless you buy a pound of graham cracker crumbs. Mix with raisins, candid fruit, and nuts. I cut up the nuts; sometimes I use only candied cherries. Add hot marshmallow and blend; add extra marshmallows, if desired. Line four one pint or two quart loaf pans with wax paper, fill and let age 2-4 weeks. Notes: I also wrap the cakes in aluminum foil after covering with wax paper to keep air tight. Leave the cakes in bottom of refrigerator to age. I have left cakes in refrigerator as much as 11 months. Cakes is still good. You can also freeze them! This recipe takes a bit of time! The mixing and then filling the pans is a job!