Blackberry Jam Cake - cooking recipe

Ingredients

1 cup butter, room temperature
2 cups white sugar
1/3 cup cooking oil
6 eggs
6 tablespoons sour cream
2 cups blackberry jam
3 cups flour, sifted
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon clove, ground
1 teaspoon allspice, ground
1 cup dates, chopped
1 cup raisins
1 1/2 cups pecans or 1 1/2 cups walnuts, chopped

Preparation

Preheat oven to 325.
Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
Beat in eggs, one at a time, beating well after each addition.
Beat in sour cream and jam.
Sift or stir together flour, soda and spices. Reserve a small amount to coat the dates, raisins and nuts. Stir remaining dry ingredients into jam mixture.
Stir in flour-coated fruits and nuts.
Pour batter into prepared cake pan and bake for approximately 1 to 1 1/2 hours (will depend on which type of pan you use) or until it tests done.