2 c. sugar
1 c. butter
4 eggs
3 c. all purpose flour
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 c. buttermilk
1 1/2 c. fresh or frozen and drained blackberries or black raspberries

ICING:

1 c. butter
1 box confectioners' sugar
1 tsp. vanilla
3 tbsp. cold coffee

Cream sugar and butter together; beat eggs and add to creamed mixture. Combine flour, spices, baking soda and powder; stir into creamed mixture alternately with buttermilk. Carefully fold in berries. Bake at 350 degrees in three greased floured 8 inch layer pans for 30 minutes. Cool on wire rack. Frost with icing made by beating all ingredients together until fluffy. Spread frosting between cake layers and on sides and top. Yield: 16 to 20 pieces.