3 eggs
1 c. sugar
3/4 c. butter
3/4 c. blackberry jam
2 c. flour
1/2 c. buttermilk
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1 tsp. cocoa

Cream butter and sugar, then add eggs, one at a time; beat well. Add jam, and beat. Sift dry ingredients together 3 times. Add alternately with milk, adding flour first and last. Pour into two 9 inch layer pans and bake in a moderate oven about 30 minutes. Ice with Caramel Icing.

CARAMEL ICING:

1 c. butter
2 c. white sugar
1 c. brown sugar
1 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
1 c. chopped pecans

Mix and cook the butter, sugars and buttermilk until soft ball stage, stirring only until it begins to boil. Add soda and set off and cool. Add vanilla and pecans and beat until creamy.