1 c. shortening
2 c. sugar
2 eggs
1 tsp. cinnamon
1/2 tsp. cloves
3 1/2 c. flour
2 tsp. baking soda
2 c. blackberries and juice
Pecans - raisins (optional)

Blend shortening and sugar; add well beaten eggs. Blend cinnamon, cloves and flour. Put soda in blackberries; add to mixture. Add alternately with flour mixture. Add pecans and raisins. Bake in two 9 inch layer pans at 325 degrees 45 minutes or until done. Batter is thick.

CARAMEL FROSTING FOR BLACKBERRY CAKE:

1/2 c. butter
1 c. firmly packed brown sugar
1/4 c. sweet milk
2 c. confectioners' sugar
Pecans (optional)

Melt butter in saucepan; add brown sugar. Boil over low heat 2 minutes, stir constantly. Add milk. Keep stirring until mixture boils. Remove from heat. Cool. Add sifted confectioners' sugar. Beat well after each addition. Add pecans. Frost cake. Yields 10-12 servings.