1 3/4 c. plain flour
1 1/2 c. sugar
1 c. Crisco oil
1 c. buttermilk
1 c. blackberry jam
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
3 eggs
1 c. pecans (chopped fine)

BUTTERMILK FROSTING:

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

Preheat oven to 350 degrees. Grease and flour 2 (9 inch) cake pans.

Into large mixer bowl measure all ingredients except pecans. Mix well on low speed, increase speed to high and beat 8 minutes occasionally scraping bowl with spatula. Fold in pecans. Pour in pans and bake about 45 minutes. Cool in pans for 20 minutes then on wire rack. Cool well.

Frosting: In 4 quart saucepan, over medium heat mix all ingredients. Stir constantly to a boil. Set candy thermometer in place. Cook until it reaches 238 degrees or to soft ball stage. Pour mixture in large mixing bowl. With mixer at high speed, beat until of spreading consistency. Use between and to frost cake. Add 1 cup chopped pecans if desired.