1/2 c. butter
1 c. sugar
4 eggs
1 (12 oz.) jar seedless blackberry preserves
2 2/3 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 tsp. vanilla
1 c. buttermilk

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add blackberry preserves and blend.

Combine flour with baking powder, baking soda, salt and spices. Add 1/3 of flour mixture and beat well. Add the vanilla and half of buttermilk and beat well. Repeat with flour, buttermilk and end with flour. Pour into a greased 9x13 inch pan and bake at 350 degrees for 35 minutes or until done. Cool.

Frost with vanilla buttercream frosting.