1 cup sugar
3 eggs
1/4 cup shortening
1/2 cup butter
2 cups flour
1 tsp. salt
1 tsp. cinnamon
3/4 tsp. allspice
1/4 tsp. cloves
1 tsp. baking soda
3/4 cup buttermilk
1 cup blackberry jam
1 1/2 cups chopped pecans
1 tsp. vanilla

Grease and flour 10 inch tube pan. In large bowl, mix sugar, shortening, butter and eggs, one at a time. After creaming, add remaining ingredients except jam and pecans. Mix approximately 3 minutes on medium speed. After mixing add jam and nuts and blend well for 1 minute. Bake at 325 degrees for 50-55 minutes. Let cool and ice with cream cheese icing.

ICING:

1 box powdered sugar
6 ozs. cream cheese
4 Tbsps. butter
1 tsp. vanilla

Mix well and spread on cool cake. Charlotte won a blue ribbon at the Texas State Fair for this recipe and named the cake after her husband, Val.