1 stick butter, room temp.
2 c. sugar
1 c. homemade blackberry jam
3 c. all-purpose flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 c. solid shortening (Crisco)
4 lg. eggs, room temp.
1/2 tsp. salt
1 1/4 c. buttermilk
1 tsp. vanilla

Preheat oven to 350 degrees. Cream butter, shortening. Add sugar mixing well. Add eggs, one at a time, beating well after each. Mix in the jam. Sift flour and other ingredients together. Add to the butter mixture alternately with milk beginning and ending with flour. Gently stir in vanilla. Bake in 3 greased and floured 9 inch cake pans for 30 to 35 minutes. Remove from pans and cool on racks.

CARAMEL ICING:

1 1/2 c. whipping cream, whipped
3 c. sugar
Dash of salt
2/3 c. sugar, caramelized
1 tsp. vanilla

Whip cream and add 3 cups of sugar. Bring to a boil and add caramelized sugar. Cook to soft ball stage. Remove from heat. Add vanilla. Cool slightly. Beat until consistency to spread.

I spread blackberry jam on the layers before I put on the icing. Decorate top layer with pecan halves.