1 3/4 c. flour
1 1/2 c. sugar
1 c. salad oil
1 c. buttermilk
1 c. blackberry jam
1 tsp. baking soda
1 tsp. baking powder
1 tsp. each cinnamon, nutmeg & allspice
1 tsp. vanilla
1/2 tsp. ground cloves
1/2 tsp. salt
3 eggs
1 c. pecans, finely chopped

Measure all ingredients, except pecans, into mixer bowl. Use low speed until mixed, then high speed and beat about 8 minutes or until sugar is completely dissolved. Fold in pecans and pour into pan. Bake 40 minutes at 350 degrees or until cake pulls away from pan. Cool on rack for 20 minutes. (Bake in two 9 x 9 inch or three 9 inch round pans.)

BUTTERMILK ICING:

3 c. sugar
1 c. butter
1 c. buttermilk
2 tbsp. light corn syrup
1 tsp. baking soda

Combine in 4 quart saucepan. Over medium heat, bring to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring occasionally until 238 degrees (soft ball stage). Pour into mixer bowl and mix at high speed for 7 minutes or until spreading consistency. Fold in 1 cup pecans and ice cake.