4 c. flour
1 tbsp. cinnamon
1 tsp. allspice
1 tsp. cloves
2 tsp. baking soda
2 c. buttermilk
1/2 c. shortening, softened
2 c. brown sugar
1 c. blackberry jam
1 c. chopped nuts

Sift together flour, cinnamon, allspice and cloves. In a separate bowl, add soda to buttermilk. In a third bowl, cream shortening and sugar. Add jam and mix well. Add milk and flour mixtures alternately to creamed mixture, blending well after each addition. Stir in nuts. Pour into a greased and floured Bundt pan.

Bake at 350°F for 1 to 1 1/4 hours or until done.

Icing:

1/2 c. butter
1 c. brown sugar
2 tbsp. milk
1 (16 oz.) box powdered sugar

Bring butter, brown sugar and milk to a boil. Remove from heat; stir in powdered sugar. Add more milk or sugar if necessary to make correct consistency for icing. Ice cooled cake.