6 tbsp. butter
1 c. light brown sugar
2 eggs
1/4 c. sour cream
1 1/2 c. sifted flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
1 c. blackberry jam
1/2 c. chopped pecans

Cream butter and sugar; beat in eggs; beat in sour cream. Sift in flour, baking powder, soda, cloves, cinnamon and nutmeg. Beat into butter mixture. Beat in jam; stir in pecans. Bake in 2 greased and floured 8x8 inch square pans at 350 degrees for 35 minutes.

Frost with caramel icing on top and between layers. Work quickly because caramel hardens quickly.

CARAMEL ICING:

3 tbsp. butter
1/2 c. heavy cream
1 c. light brown sugar, firmly packed
1/8 tsp. salt
1/4 tsp. vanilla
4 1/2 c. confectioners' sugar

Mix butter, cream, brown sugar and salt in a saucepan. Stir constantly over medium heat and bring to a boil. Remove from heat; add vanilla. Slowly add enough confectioners' sugar to obtain spreading consistency. Spread over cake and between layers.