1 3/4 c. all-purpose flour
1 1/2 c. sugar
1 c. oil
1 c. buttermilk
1 c. blackberry jam (seedless)
1 tsp. baking soda
1 tsp. double-acting baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. vanilla extract
1/2 tsp. ground cloves
1/2 tsp. salt
3 eggs
1 c. finely chopped pecans

Preheat oven to 350 degrees; grease and flour two 9-inch cake pans or one 9x13 inch pan.

In large bowl, measure all ingredients except pecans. With mixer at low speed, beat until just mixed; increase speed to high and beat about 8 minutes or until sugar is completely dissolved, occasionally scraping bowl with spatula. Fold pecans into mixture and pour into pans.

Bake 40 minutes or until cake pulls away from sides of pan. Cool 20 minutes. Frost. I use Italian cream cake frosting.