Sounds awesome. There are a few changes I made when I baked this. I used these proportions for the spices:
1/8 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
I did use the butter rather than Crisco. Soften the butter so it'll mix well with all those eggs and the sugar. I left the blackberries whole - I thought about mashing them, but didn't. It's a great cake!

Did not need any frosting! I did bake at lower temp (325°F) and shorter time (50 minutes).

I made this cake for my boss' 65th birthday. This cake was super fun to make, and everyone at work loved it! It's been a few months since I've made it and my co-workers ask me to bake it again! Super delicious, especially paired with the coffee icing! I would definitely recommend this recipe! Still struggling to know what year exactly this cake recipe was created though, so if anyone knows please tell me!

I have a similar recipe from my great-grandmother's collection that my grandmother said was made during blackberry season when she was a child. That would have been between 1910-1920, so would go back at least that far. My great-grandmother's recipe also called for the addition of cocoa to the cake batter, and the frosting was a chocolate frosting only in between the three layers and on top of the cake. I still make it once a year when it's blackberry season.