A versatile cake with the substitution of your favorite flavored jam. 1/2 c. butter, softened 1/2 c. finely crushed dried bread crumbs 1/2 c. finely chopped nuts 1 c. butter 2 c. sugar 4 eggs 3 c. sifted flour 1 1/2 tsp. cloves 1/4 tsp. ginger 1/2 tsp. allspice 1 c. buttermilk 1 tsp. vanilla 1 c. blackberry jam or preserves

Grease a 12 cup Bundt pan. Combine 1/2 cup sugar, butter, bread crumbs and nuts. Press this mixture into sides and bottom of pan. Place in refrigerator and chill while mixing cake. In large bowl, cream butter and sugar. Add eggs; beat. Sift together all dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla; fold in preserves. Bake at 325 degrees for 60 to 70 minutes or until cake test done. Cool in pan 10 minutes and turn out on wire rack or serving plate to complete cooling.

Variations: Peach jam may be substituted for the blackberry to make Peach Jam cake