1 c. butter, softened
1 c. sugar
5 eggs
1 (16 oz.) jar Bama seedless blackberry jam
1 c. Bama strawberry preserves
3 c. Martha White self-rising flour
2 tsp. ground allspice
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 c. buttermilk
Maple frosting
Chopped nuts, optional

Preheat oven to 350 degrees. In large bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Stir in jam and preserves. Stir together dry ingredients; add buttermilk to jam mixture. Turn into 3 well greased wax paper-lined 9 inch layer cake pans. Bake 40 minutes or until center comes out clean. Cool 5 minutes, remove from pans. Cool completely. Frost with Maple Frosting. Garnish with nuts, if desired.

MAPLE FROSTING:

In mixer bowl, beat 1 (8 ounce) package cream cheese until fluffy.

Add:

1 1/2 lbs. sifted confectioners' sugar (6 c.)
1 to 2 tsp. maple flavoring
1 tbsp. milk

Mix well. Add additional milk, 1 teaspoon at a time, for desired consistency.